Spanish One-Pot Chicken & Rice

This one-pot Spanish chicken and rice recipe is all about big flavours with minimal effort. I am talking tender chicken thighs, seasoned to perfection with smoked paprika and cumin, cooked on a bed of fluffy, flavourful tomato-infused rice.

What sets this dish apart is the balance of smoky, tangy, and savoury notes, thanks to the combination of fire-roasted peppers, olives, and tomatoes. It’s a crowd-pleaser and a family favourite. Plus, everything comes together in one pan, making it a breeze to cook and even easier to clean up.

I hope you enjoyed this chicken and rice one-pot meal!

For the Rice part: onion, carrot, garlic (vegetable flavour base), smoked paprika and sweet paprika, medium-grain white rice (you can use any white rice but I find this is the best one for this particular recipe). Plus, green olives (I used stuffed with red peppers as that’s very Spanish), fire-roasted red peppers (the ones that are slightly pickled), cherry tomatoes, and canned diced tomatoes to continue with our Spanish and Mediterranean theme. Chicken stock for cooking the rice in.

• For Garnish: Fresh parsley and lemon wedges.

Tips & Swaps

• Swap green olives for black Spanish if you prefer a milder taste.
• No fire-roasted peppers? Regular roasted or fresh bell peppers/capsicum will work. If using fresh red peppers, throw them in at the same time as onions and carrots.
• For extra richness, throw in some chorizo with the veggies.
• Note about the cooking pot: You need a large, deep pan with a lid. I love my non-toxic, super versatile saute pan from Blu. cookware range, it’s halfway between a pot and a pan and comes with a lid. I often use it for one-pot dishes as you can saute, pan-fry, simmer, braise and layer a bunch of ingredients with one pan.

• In the same pan, sauté onion and carrot, then add garlic and spices.
• Add rice, stir to coat in oil, and let it toast for a minute.
• Add olives, peppers, tomatoes, and stock. Stir.
• Nestle chicken back on top of rice. Cover and cook for 20 minutes.
• Let the dish sit off heat for 5 minutes, then garnish with parsley and lemon.

Recipe Tips

• Don’t skip toasting the rice—it adds a delightful nuttiness.
• Add a pinch of red pepper flakes or chili flakes to the spice mix if you like a bit of heat.
• Want to amp up the flavour? Add some chorizo with the onions and carrots for a smoky kick.
• For a Tex-Mex feel: add extra cumin and chili to the rice. Garnish with fresh cilantro/coriander. Make a little avocado crema sauce using 1/2 avocado, 1/2 cup fresh cilantro/coriander leaves, juice of 1/2 lime, 1/4 cup sour cream, 1 garlic clove, 1/2 tsp salt, all blended until smooth. Drizzle over the chicken and rice when serving.

Serving Suggestions

Serve this Spanish chicken and rice with a simple green salad or steamed veggies on the side. A glass of crisp white wine wouldn’t go astray either!

Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days maximum as rice doesn’t keep for long. However, you can store the chicken separately for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock if needed to keep the rice moist.

You can freeze leftover chicken but I don’t recommend freezing the rice because the texture will turn too stodgy.