One Pan Spanish Chicken and Rice

This one-pan Spanish chicken and rice made with onions, bell peppers, chorizo, and a simple seasoning is a fun variation of Arroz con Pollo. It has loads of flavor with all the comfort food vibes!

My Take on Spanish Chicken and Rice

Arroz con Pollo, or chicken and rice, is a comforting casserole with several variations found throughout Spain and Latin America. In Spain, however, it usually includes saffron, giving it its signature yellow coloring.

The seasonings and aromatics in this dish may vary depending upon who made it, but the two star ingredients: rice and chicken, remain the same. In my version of chicken and rice, I skip the saffron threads for an easier and more budget-friendly option, which is why mine is not yellow, but I keep all the Spanish flavors for a comforting one-dish recipe that almost alwasy leads to second helpings!

Spanish Chicken and Rice Ingredients

• Rice. Some recipes call for short-grain rice. I prefer medium-grain rice because, in my experience, short-grain rice is too sticky, while long-grain rice is too loose and doesn’t provide the texture I want.
• Chicken thighs and drumsticks. I am a thigh and drumstick gril all the way. The meat says tender and juicy.
• Chorizo, either Spanish or Mexican chorizo, will work.
• Vegetables: A sofrito of chopped red onions, bell peppers, and garlic
• Extra virgin olive oil to sauté the vegetables.
• Tomato and a little sweetness and umami from a bit of tomato paste.
• Chicken broth: You can use either homemade chicken broth or store-bought. If you use store-bought, just opt for the low-sodium kind.
• Spice rub: Smoked paprika gives you that complexity without the heat, then I use black pepper, garlic powder, and kosher salt, to round out the flavors. A small hint of cayenne brings the spice!

How to Make Arroz con Pollo?

This recipe is easy to make in just one large pan (a lid is a must). And it is all about cooking things in different stages for the best flavor and texture.

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well. 
• Make the spice rub. In a small bowl, mix the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, both on top of and under the skin.
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now. 
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes. 
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes. 
• Add the rice and cook it with the chicken. Uncover the pan and transfer the chicken to a plate. Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again, and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Tips for Making Spanish Chicken and Rice

Selecting the rice for your arroz con pollo is important. Here are a few tips to follow:

• For the best results, rinse the rice several times until the water runs clear.
• I like to go one step further to soak the rice in water for 15 to 20 minutes. I do this with almost every rice dish. You’ve seen it earlier in my hashweh rice and this shrimp and rice recipe. I learned this trick from my mom.
• Why do I soak the rice before cooking? Soaking the rice helps remove excess starch, which makes it sticky. It also helps the rice cook quickly and evenly. That’s because when you soak the rice, you’re kick-starting the water absorption process before the rice hits the pan.
• Once cooked, leave the chicken and rice in the covered pan, undisturbed, for 10 minutes. The rice needs time to rest, and allowing the time means the starch will set and the moisture can evenly distribute so you don’t end up with a gluey mess.

What to Serve with Spanish Chicken and Rice

This is such a hearty recipe that I like to pair it with something lighter to balance it out. Roasted green beans or Spanish garlic mushrooms are both great options. If you’re looking for something fresh, try this orange salad with endive and radicchio.

More Spanish Recipes to Try!

Appetizer and Mezze

Albóndigas (Spanish Meatballs) in a Catalan-Style Saffron Sauce

Soups and Stews

Sopa de Ajo (Spanish Garlic Bread Soup)

Entree

Spicy Shrimp Couscous with Spanish Chorizo

Meat and Poultry

Escabeche de Pollo (Spanish Chicken Escabeche)

*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information for the readers’ benefit. Enjoy!