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One Pan Spanish Chicken and Rice (Arroz Con Pollo) with Fire Roasted Peppers.
Crispy Spanish Chicken and Rice, passed down from my South American parents, and brought here to you…all cooked in one pan…including the Crispy Chicken!
Saffron, paprika, garlic….so many classic flavours that make this one of the best Chicken and Rice meals.ever.
Well. That was a good intro, and as much as I’d like to say this is an original family recipe…I changed it…adding fire roasted peppers for extra flavour, bacon instead of smokey ham, and replacing the usual diced up chicken for crispy thighs.
To serve, all you need to do is fluff up your rice before adding the crispy chicken back on top. Those beautiful white wine and smokey bacon smells…
With chicken so juicy and full of flavour. After the success of the One Pot Italian Chicken And Rice, I had to try and see how this would turn out.
And I’m so so happy it did. ¡Buen provecho!
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One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)
Ingredients
- 5 pieces chicken thigh , bone in and optional skin on
- 2 pinches salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 large onion chopped
- 6 oz shortcut bacon trimmed of all fat (6 pieces) chopped
- 3 cloves garlic minced
- 2 teaspoons sweet paprika
- 1/2 teaspoon crushed saffron threads or 3/4 teaspoon imitation saffron powder is fine to use
- 2 medium vine ripened tomatoes diced, or 1 small can diced tomatoes including juice
- 1 cup jarred fire roasted peppers in garlic (Piquillo) cut into strips
- 1 1/2 cups water mixed with 2 teaspoons vegetable stock powder or use chicken broth
- 1/2 cup dry white wine *See Notes
- 1 1/2 cups long-grain white rice
- 3/4 cup frozen peas not thawed
- 1 handful chopped fresh flat-leaf parsley for garnish
Instructions
- Preheat an oven to 200℃ | 390℉. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
- Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
- Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat - depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.
Notes
*The wine can be replaced with more stock or broth if you like, but wine adds a beautiful flavour to the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks absolutely amazing!!
Thank you!
I cook this at the week and it was gorgeous. With salad
I’m so happy to hear that Anna X
This looks delicious! What kind of rice do you use? I have basmati and jasmine rice, but I think the liquid to rice ratio might be different with the different kinds of rice. What kind you you use? Just the plain long grain? its not the converted/uncle ben’s is it? I want to make this to bring to my mother in law who just had surgery and I want it to be just right! Thanks!! 🙂
Hi Jill! What an amazing daughter in law you are! I used a long grain white rice. (Not the converted uncle ben’s). I love long grain with this recipe but you can try basmati or jasmine! I hope your MIL enjoys it and wish her a good recovery Xx
How would I adjust the recipe if I was using brown rice instead of white?
Hi Helen! Unfortunately I’ve only tried this recipe with white rice, so I wouldn’t be able to tell you the adjustments! I’m so sorry :/
Just wondering if you use a particular brand of cast iron pan?
Hi Wendy…I use Lodge Cast Iron! I bought mine off EBay 🙂
I would love to try this recipe! I’m drooling over that photo of steaming food!
Hey Jaclyn! Thank you 🙂 Xxx
Oh my gosh, I want to take a bite out of my screen. This looks divine!
Thank you Rachel! It’s extremely addictive and hard to put the spoon down!
Karina, I stop by often, but I’m sorry that I haven’t left you a note. This is a great recipe. One after my own heart! I am pinning it to try soon. Lovely blog. Keep it up, girl!
Hi Suzy! Wow thank you so much for the compliments and pinning! I’m truly honoured. Your blog is incredible too 🙂 And your comment comes to me with perfect timing, so thank you for that too! Xx Now heading over to your blog 😉
I love a good arroz con pollo, and don’t make it nearly often enough at home! I guess it’s what comes when you’re spoiled with family that will make it for you haha! I’m kind of currently obsessed with red peppers though, so this recipe probably needs to happen soon. 😉
Mmmm arroz con pollo made for you is a good thing too! Yummmm! Sometimes, nothing beats good traditional comfort foods. I’d love to hear back from you if you try this one. The fire roasted peppers add such a nice flavour 🙂 Thank you for stopping by Xxx
Wow, fabulous!!!
Greetings from Spain 😀
Hola Manu!