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One-Pan Spanish Chicken and Rice Recipe

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★★★★★

4.9 from 86 reviews

A delicious and hearty one-pan Spanish Chicken and Rice recipe that combines tender, seared chicken thighs with fragrant spices, sautéed vegetables, and fluffy rice. Cooked in a cast iron skillet and finished under the broiler for crispy skin, this meal is perfect for an easy weeknight dinner with bold flavors and minimal cleanup.

Ingredients

Scale

Chicken and Spices

  • 2 pounds bone-in skin-on chicken thighs (about 4–5 pieces)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Vegetables and Rice

  • 1 small onion, diced
  • 1/2 cup bell pepper, diced
  • 3–4 cloves garlic, minced
  • 2 plum tomatoes, diced
  • 1 jalapeño, diced (remove stems if desired)
  • 1 tablespoon tomato paste
  • 1 cup long-grain parboiled rice (or any long-grain white rice)
  • 1/2 cup frozen peas (not thawed)
  • 1/4 cup chopped cilantro (for garnish)
  • 2 cups water

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400ºF. Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure a good sear.
  2. Season the Chicken: In a small bowl, mix garlic powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Generously season both sides of the chicken with half of this spice blend. Reserve the remaining half for later use.
  3. Sear the Chicken: Heat olive oil in a large heavy-duty cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 4 minutes per side. Transfer the seared chicken to a plate to rest.
  4. Sauté Vegetables and Spices: In the same skillet, add diced onion and bell pepper, sauté for 2 minutes until slightly softened. Add minced garlic and sauté for 30 seconds until fragrant. Then stir in diced tomatoes, jalapeño, tomato paste, and the reserved spice blend. Cook for 2–3 minutes until tomatoes soften and mixture becomes aromatic.
  5. Add Rice and Simmer: Stir in rice, frozen peas, and half of the chopped cilantro. Sauté briefly to combine, then pour in 2 cups water. Bring to a gentle simmer on the stovetop.
  6. Bake the Chicken and Rice: Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with foil and transfer to the preheated oven. Bake for about 30 minutes, or until chicken is fully cooked, liquid is absorbed, and rice is tender. Alternatively, cook covered on the stovetop at the lowest heat until done.
  7. Crisp the Chicken Skin: Remove foil and place skillet under the broiler for 4–5 minutes until chicken skin is crisped to your liking.
  8. Finish and Serve: Remove chicken from skillet. Fluff rice gently with a fork and garnish with remaining chopped cilantro. Serve with lemon wedges and sour cream if desired. Enjoy your flavorful one-pan meal!

Notes

  • For a spicier dish, leave some jalapeño seeds or add more jalapeño.
  • Using parboiled rice helps achieve fluffy, separate grains that cook evenly.
  • If you prefer boneless chicken, adjust cooking time accordingly as it will cook faster.
  • Use a heavy-duty skillet like cast iron for best heat retention and searing.
  • Broiling at the end adds a nice crispy skin texture.
  • Leftovers store well and can be reheated on stovetop or microwave.

Keywords: Spanish chicken and rice, one-pan chicken recipe, cast iron skillet recipe, baked chicken thighs, easy Spanish dinner

Find it online: https://mjrecipe.com/one-pan-spanish-chicken-and-rice-recipe/