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)
Meat and Poultry
Escabeche de Pollo (Spanish Chicken Escabeche)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch.
Ingredients
For Chicken
- 1 1/2 cup medium grain rice washed
- 4 bone-in skin-on chicken thighs
- 4 chicken drumsticks
- Olive oil
- 6 ounces bulk Chorizo sausage no casings
- 1 large green bell pepper cored, chopped
- 1 medium red onion peeled, chopped
- 2 garlic cloves peeled, crushed
- 1 large ripe tomato chopped
- 3 tablespoons tomato paste
- 3 cups chicken broth
For Spice Rub
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper more or less to your liking (optional)
Instructions
- 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.
Notes
- Tip: Once cooked, leave the Spanish chicken and rice in the covered pan, undisturbed for 10 minutes or so. Rice needs time to rest, and allowing the time means that the starch will set and the moisture can evenly distribute so you don’t end up with a gluey mess.
- Leftovers & Storage: allow leftovers to cool and store in the fridge in a tight-lid glass container for 3 days or so.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and smoked paprika used in this recipe!
Nutrition
Calories: 687.6kcalCarbohydrates: 64.6gProtein: 48.5gSaturated Fat: 7.8gCholesterol: 163.5mgPotassium: 977.3mgFiber: 3.8gSugar: 2.9gVitamin A: 1148.3IUVitamin C: 33.1mgCalcium: 58.7mgIron: 5.4mg
Tried this recipe?
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*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information for the readers’ benefit. Enjoy!
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is that cilantro or parsley sprinkled on top? (i’m guessing cilantro.) also, when you call for chorizo, do you mean Spanish or Mexican? and can you recommend any online shops that carry it — preferably Spanish-style — perhaps even at a reasonable price? i’m in Central Florida, where Mexican chorizo is not impossible to find, just difficult. but Spanish chorizo? — with price points like 9 oz. for around $40, that’s pretty steep, don’t you think? finally, i see a lime in the photo but not included in the recipe. would it be squeezed on after serving or added at some point dung the actual cooking, or both?
Hello, Hollis. Thanks for your good questions! You can use either Spanish or Mexican Chorizo in this recipe. Whichever is available to you. The lime is added for a simple squeeze at the end…I just serve it along, and people can add as they like. Have you checked Amazon pantry for Spanish chorizo? A few options appear here: http://amzn.to/2CPGOxb (affiliate)
We made this recipe, and it is the most awesome recipe we have tried in a very long time. It is very good the first day, but the second day was beyond believable. The flavors come together and make your tongue dance. We will definitely be making this again in the future.
Joan, I am so glad to hear it! Thanks so much for sharing!
Just made this and it was so good! My husband loved it?thank for sharing this recipe
Awesome, Sarah! So glad you both enjoyed it!
Can we use boneless chicken breast or boneless chicken thighs instead!?
Sure, Kora! They’ll likely cook more quickly too!
We’ve made this a few times and call it “Chicken Ba-Boom!” This time we’re going to set some of the rice aside and use it for breakfast burritos.
That’s the perfect name for this recipe! So glad y’all enjoy it, Michael. Thanks for sharing!
I made this 2 nights ago and it was delicous. It was even better last night reheated. Warm and wonderfully seasoned comfort food. Thanks for sharing this recipe.
Awesome, Christie! So glad you enjoyed it!
Omg! This was AMAZING!!! Perfect Sunday dinner! Didn’t change a thing
Awesome, Zuri! Thanks for giving it a try!
I have a question…recently I have been looking at the different types of chorizo. The recipe calls for “bulk chorizo”, is this the fresh Mexican kind? Thanks
Hi there! Yes, you can use Mexican chorizo here. Enjoy!
This recipe was outstanding! I find that I’m often let down by recipes I find online. I’m so happy to say that wasn’t the case here. This dish had so much flavour and turned out absolutely perfect – smokey, spicy, savoury perfection! I can’t wait to try more of your recipes!
Caylee, thank you so much for your kind feedback! I am so glad you enjoyed this chicken recipe, it’s one of my absolute favorites! Can’t wait to hear what you try next
truly delish , would it be possible to freeze ?
Thank you! Glad you enjoyed it! Yes, I would say you can freeze the cooked chicken and rice. Thaw overnight in the fridge and heat stove-top with a little broth or water added to prevent drying.
I just made this dish and it’s absolutely delicious! I have make 2 or 3 chicken with rice recipes from YouTube but this can not be compared. Thank you.
Angelina, thank you so much for stopping in and sharing! I am so glad you enjoyed this chicken and rice dish! It’s a favorite of mine. Hope you find more recipes here to try.
Looks incredible Suzy! Cannot wait to try it.
Awesome, Cynthia! I can’t wait for you to taste it! We love this one!
I always think one pan dinners are the tastiest and clean up is easier as well. This sounds like you’ve got some wonderful flavors going on here!
How delicious this looks! I’m all about simple dinners like this- my family will LOVE it!
Thanks so much!
That looks so absolutely delicious. Love the colors.. Reminds me of my Indian Chicken Biryani. Love the flavors
Oh sure! Chicken Biryani is a similar dish. Thanks for stopping in.
This looks amazing!! All these flavors sound delicious!
Thanks, Jehan! Lots of flavor here, we love it!