Transform your dinner routine with our incredible One-Pan Spanish Chicken and Rice, famously known as Arroz con Pollo. This beloved dish brings together tender, zesty chicken with rich, flavorful rice, all cooked to perfection in a single pan. Imagine crispy, succulent chicken nestled among vibrant, aromatic rice – a true feast for the senses that’s as easy to make as it is delicious. Forget endless scrubbing and multiple pots; this recipe is designed for maximum flavor with minimum fuss, making it an instant family favorite.
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Why This One-Pan Spanish Chicken and Rice Will Become Your Go-To Recipe
While many one-pan chicken and rice recipes exist, our Spanish-inspired version elevates this classic comfort food to an entirely new level. The magic lies in the carefully selected spices and the effortless one-pot method that infuses every grain of rice with incredible depth and flavor. This isn’t just another dinner; it’s a culinary experience that will have your family asking for it again and again.
What makes this Arroz con Pollo truly special? It’s the perfect harmony of taste and convenience. This dish is not only profoundly delicious, boasting bold flavors and perfectly cooked chicken, but it’s also incredibly simple to prepare. It’s the quintessential one-pot meal that promises to please even the pickiest eaters, making it ideal for busy weeknights or relaxed weekend gatherings.
The secret to its speedy preparation lies in a simple, yet effective, marination step. By planning ahead and marinating your chicken in the morning, you can have this amazing dish on the table in just 30 minutes come dinnertime! The prep work is minimal, allowing you to focus on enjoying the process and the spectacular results. For families constantly on the go, this recipe is a true lifesaver – a “super-duper winner” that proves how something so easy can taste so exceptionally good.
If you’re a fan of flavorful and convenient chicken dishes, you might also love our Spicy Thai Chicken Noodle Bowl, quick Parmesan Crusted Chicken Tenders (no breadcrumbs), comforting Baked Chicken and Rice, the incredibly easy One Pot Taco Pasta Skillet, and our versatile One Pan Roasted Chicken and Vegetables.
Essential Ingredients for Perfect Spanish Chicken and Rice
Crafting this flavorful Arroz con Pollo starts with a few key ingredients. Each component plays a vital role in building the rich, layered taste profile that makes this dish so irresistible.
- Chicken – For the most succulent and flavorful results, we highly recommend using skin-on, boneless chicken thighs. The skin crisps up beautifully in the pan, adding texture and extra flavor, while the thigh meat remains wonderfully moist. If you prefer, boneless chicken breasts can also be used; just be mindful of cooking times to prevent them from drying out.
- Aromatic Seasonings – The heart of our Spanish flavor comes from a vibrant blend of spices:
- Smoked Paprika: This is a non-negotiable ingredient, providing that signature smoky depth and beautiful reddish hue characteristic of Spanish cuisine.
- Garlic Powder: A foundational flavor that enhances the savory notes of the chicken and rice.
- Cumin: Adds an earthy, warm spice that is essential in many Latin American and Spanish dishes.
- Chili Powder: Contributes a mild warmth and another layer of complex flavor without making the dish overly spicy.
- Italian Seasoning: While not traditionally Spanish, a touch of Italian seasoning (often a blend of oregano, basil, thyme, and rosemary) adds an herbaceous complexity that complements the other spices beautifully.
- Kosher Salt: Crucial for seasoning the chicken and rice evenly and bringing out all the flavors.
- Lemons: Fresh lemon zest and juice add brightness and acidity, cutting through the richness and elevating the overall taste.
- Flavorful Liquids –
- Chicken Broth: Provides the liquid base for cooking the rice, imparting savory chicken flavor directly into every grain. Low-sodium chicken broth allows you to control the salt content precisely.
- Lemon Juice: Freshly squeezed lemon juice is incorporated into the marinade and the rice for a bright, zesty finish.
- The Perfect Rice – For this Spanish chicken and rice, long-grain white rice is our top choice. Its individual grains cook up fluffy and separate, absorbing all the delicious broth and seasonings without becoming overly sticky or mushy, as short-grain rice might.
Step-by-Step Guide to Making One-Pan Spanish Chicken and Rice
Get ready to create a truly spectacular meal with these easy-to-follow steps:
Step 1: Prepare Your Flavorful Seasoning Blend
Begin by combining all the dry spices for your Spanish seasoning mix in a small bowl. Whisk together the smoked paprika, garlic powder, kosher salt, ground cumin, chili powder, and Italian seasoning until thoroughly blended. This aromatic mix is the secret to the dish’s incredible flavor. Divide this mixture in half; one half will be used for marinating the chicken, and the other for seasoning the rice.
Step 2: Marinate the Chicken for Maximum Flavor
Place your boneless chicken thighs into a large bowl or a zip-top bag. Drizzle two tablespoons of olive oil and the freshly squeezed juice from half a lemon evenly over the chicken. Toss the chicken thoroughly to ensure each piece is well coated. Now, sprinkle half of your prepared seasoning mix over the thighs, rubbing it gently onto both sides. This ensures the chicken absorbs all those wonderful Spanish flavors. Cover the bowl or seal the bag and refrigerate to marinate for at least one hour. For the best possible flavor, we recommend marinating for several hours or even overnight if your schedule allows. The longer it marinates, the deeper the flavor will be.
Step 3: Sear the Chicken to Golden Perfection
Heat a large ovenproof skillet (a cast iron skillet works beautifully here) over medium heat. Add the remaining one tablespoon of olive oil. Once the oil is shimmering, carefully place the marinated chicken thighs, skin-side down first if using skin-on, into the hot skillet. Sear the chicken on both sides until it’s beautifully browned and crispy, typically about 2-3 minutes per side. This searing step locks in moisture and develops a rich, savory crust. Once seared, transfer the chicken pieces to a clean plate and set aside temporarily.
Step 4: Cook the Rice and Simmer with Chicken
Using the same skillet (don’t clean it, those browned bits are flavor!), add the uncooked long-grain white rice. Stir it around to toast lightly in the residual oil and chicken drippings for about a minute. Then, pour in the chicken broth, add the juice from the remaining half lemon, and sprinkle in the second half of your seasoning mix. Stir everything together gently to combine, ensuring the rice is evenly coated and submerged in the liquid. Carefully place the seared chicken pieces back on top of the seasoned rice and broth. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet tightly, and let it cook for 20-25 minutes. During this time, the rice will absorb the liquid, becoming tender, and the chicken will finish cooking through.
Step 5: Finish with a Crispy Broil
Once the rice is tender and most of the liquid has been absorbed, and the chicken is thoroughly cooked (internal temperature should reach 165°F or 74°C), turn on your oven broiler. Remove the lid from the skillet and carefully transfer the skillet to the oven. Broil for about 3-4 minutes, keeping a close eye on it, until the chicken skin is delightfully crispy and golden-brown. This step adds a fantastic texture contrast to the tender chicken and fluffy rice.
Step 6: Garnish and Serve
Carefully remove the skillet from the oven. Garnish your magnificent One-Pan Spanish Chicken and Rice with fresh lemon slices and a generous sprinkle of diced green onions. You can also season the chicken with a little extra salt and pepper to taste if desired. Serve immediately and watch it disappear! For an extra burst of freshness and zing, we love adding an additional squeeze of fresh lemon juice over the entire dish right before serving. It truly brightens the flavors and elevates the experience.
Our family absolutely adores this recipe, and we are confident that yours will too. It’s a complete meal, packed with flavor, and incredibly satisfying.
Perfect Pairings: What Sides to Serve with Arroz con Pollo
This One-Pan Spanish Chicken and Rice is a remarkably hearty and complete meal on its own, offering a perfect balance of protein, carbohydrates, and vibrant flavors. However, if you wish to round out your meal or add a touch of freshness, it pairs beautifully with a few simple sides:
- Simple Green Salad: A crisp, refreshing green salad with a light vinaigrette dressing offers a delightful contrast to the rich flavors of the chicken and rice. Choose mixed greens, thinly sliced cucumber, and cherry tomatoes for a quick and easy option.
- Crusty Bread: A warm, crusty baguette or a loaf of artisan bread is perfect for soaking up any lingering flavorful juices from the pan.
- Steamed Vegetables: Lightly steamed asparagus, green beans, or broccoli florets can add an extra boost of nutrition and color without overpowering the main dish.
- Roasted Vegetables: For a more robust side, consider quickly roasting some bell peppers, zucchini, or cherry tomatoes seasoned simply with olive oil, salt, and pepper.
Expert Tips and Creative Variations
This One-Pan Spanish Chicken and Rice recipe is wonderfully adaptable. Here are some tips to perfect it and variations to inspire your culinary creativity:
- Chicken Choice: While skin-on boneless chicken thighs are recommended for their flavor and moisture, you can certainly use boneless skinless chicken breasts or even chicken legs. This rice bake is quite versatile! If using chicken breasts, consider flattening them slightly for even cooking. The overall cooking time should remain similar, but always ensure the chicken is thoroughly cooked by checking the internal temperature with a digital thermometer. The safe internal temperature for chicken is 165 degrees F (74 degrees C).
- Amp Up the Spice: For those who love a bit more heat, consider adding a pinch of red pepper flakes to the seasoning mix or garnishing with a few slices of fresh jalapeño or serrano peppers.
- Add Aromatics: Elevate the flavor profile further by sautéing finely diced onions and minced garlic in the skillet before searing the chicken. You could also incorporate diced bell peppers (red or yellow work wonderfully) for extra sweetness and color.
- Rice Alternatives: If you prefer the nutty flavor and texture of brown rice, you can use it, but be aware that it will require additional liquid and cooking time. Plan for an extra 15-20 minutes of simmering and possibly an additional 1/2 cup of chicken broth, adding it gradually if the rice looks dry.
- Fresh Herb Garnish: Instead of green onions, consider garnishing with freshly chopped cilantro or parsley for a burst of vibrant freshness.
- A Touch of Authenticity: For an even deeper, more complex flavor reminiscent of traditional Spanish Arroz con Pollo, add one teaspoon of ground coriander to the seasoning mix or a small pinch of saffron threads (dissolved in a tablespoon of warm broth) to the rice before simmering. Saffron will also give the rice a beautiful golden hue.
- Vegetable Boost: Enhance the nutritional value and visual appeal by tossing in about 3/4 cup of frozen peas or corn during the last 5-10 minutes of cooking. Their vibrant color and subtle sweetness are a perfect complement.
- Introduce Chorizo: For an even richer, more savory experience, sauté some diced Spanish chorizo (cured, smoked sausage) in the skillet before adding the chicken. The rendered fat will add incredible flavor to the rice.
Frequently Asked Questions About Spanish Chicken and Rice
Arroz con Pollo translates literally to “rice with chicken” and is a widely popular, comforting dish found throughout Spain and Latin America. While many variations exist, it typically features rice cooked with chicken, often enriched with ingredients like onions, garlic, peppers, saffron (in Spanish versions), and a blend of spices. It shares similarities with paella but is generally a more rustic and less seafood-centric dish. Each region or family often has its unique twist, making it a diverse and beloved culinary staple.
For our One-Pan Spanish Chicken and Rice, we prefer using long-grain white rice, such as basmati or jasmine. Long-grain varieties cook up fluffy and distinct, allowing them to absorb the rich flavors of the broth and spices without becoming overly sticky or clumpy. Short-grain rice tends to release more starch and can result in a stickier texture, which isn’t ideal for this particular dish.
Absolutely! Bone-in chicken thighs or drumsticks can be used for even more flavor. Just be aware that bone-in pieces will likely require a slightly longer cooking time, possibly an additional 5-10 minutes, to ensure they are cooked through. Always use a digital thermometer to confirm the internal temperature reaches 165°F (74°C).
Let any leftover One-Pan Spanish Chicken and Rice cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. When reheating, it’s best to do so gently on the stovetop or in the microwave. You may find that the rice has absorbed more moisture, so add a splash or two of extra chicken broth or water to help rehydrate it and prevent it from drying out.
Yes, you can easily adjust the spice level. Increase the amount of chili powder in the seasoning mix, or add a pinch of cayenne pepper or red pepper flakes. For fresh heat, finely dice a jalapeño or serrano pepper and sauté it with any other aromatics, or simply sprinkle it on top as a garnish.
Discover More Delicious Chicken Recipes
One Pan Spanish Chicken and Rice Recipe
Crispy zesty chicken nestled in bold, mouthwatering, flavorful rice. A fabulous one-pan meal perfect for any night of the week.
Pin Recipe
Course: Main
Cuisine: American, Spanish
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 443 kcal
Author: Don’t Sweat The Recipe
Ingredients
Main Ingredients
- 6 boneless chicken thighs (skin on)
- 2 1/2 tablespoons olive oil (divided)
- 1 cup uncooked long-grain white rice
- 2 1/4 cups low sodium chicken broth
- 2 lemons (divided, some for garnish)
- 1/4 cup green onions (diced for garnish)
Spanish Seasoning Mix
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon Italian seasoning
Instructions
- In a small bowl, whisk together all ingredients for the Spanish seasoning mix: smoked paprika, garlic powder, kosher salt, ground cumin, chili powder, and Italian seasoning. Divide this mixture in half.
- Place chicken thighs in a medium bowl. Drizzle with 1 1/2 tablespoons of olive oil and the juice from half a lemon, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken. Cover and refrigerate to marinate for at least 1 hour (preferably longer for maximum flavor).
- Drizzle a large ovenproof skillet with the remaining 1 tablespoon of olive oil and heat over medium heat. Sear chicken for 2-3 minutes on each side until browned and crispy. Transfer the seared chicken to a plate.
- Add the uncooked white rice to the same skillet. Stir it around briefly to toast. Then, add the chicken broth, juice from the remaining half lemon, and the second half of the seasoning mix. Stir to combine. Place the seared chicken pieces back on top of the rice. Bring the liquid to a simmer, then cover the skillet and cook for 20-25 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is thoroughly cooked (internal temperature 165°F).
- Preheat your oven’s broiler. Once the rice is cooked, remove the lid from the skillet and place it under the broiler for 3-4 minutes to crisp the chicken skin. Watch carefully to prevent burning.
- Garnish with fresh lemon slices and chopped green onions. Serve immediately, adding an extra squeeze of lemon over the rice if desired for an extra zing.
Notes
- You can use boneless skinless chicken thighs or breasts; this rice bake is versatile. The cooking time should be similar, but always verify the internal temperature with a digital thermometer. It should read 165 degrees F (74 degrees C).
- If you choose to use brown rice, be aware it will require an additional 15-20 minutes of cooking time and possibly a bit more liquid.
- Storing and Freezing Leftovers: Allow any leftovers to cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze for up to 3 months. When reheating, you may need to add a little extra chicken stock or water to restore moisture.
Nutrition
Calories: 443kcal | Carbohydrates: 31g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 705mg | Potassium: 438mg | Fiber: 2g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 19.9mg | Calcium: 37mg | Iron: 1.9mg