One Pot Spanish Chicken and Rice Recipe
Making dinner in one pot feels like a small victory every time, and this one-pot Spanish chicken and rice recipe is no exception. Picture tender chicken paired with perfectly seasoned, flavorful rice in just 30 minutes.
I first tried this recipe on a busy weekday, and now it’s a staple in my meal rotation. Not only is it a breeze to prepare, but the Spanish-inspired seasonings transform simple ingredients into a bold, delicious dish that my family loves. Trust me, you’ll come back to this one again and again!
Ingredients
Here’s everything you’ll need to make this flavorful dish. Each ingredient plays a key role in bringing out the rich, zesty taste.
- 4 boneless, skinless chicken breasts or 6 chicken thighs: Chicken thighs are juicier and pack more flavor, but breasts work if you prefer leaner meat.
- 3 tablespoons vegetable or canola oil: It helps achieve that golden, crispy finish on the chicken.
- 1 cup uncooked white rice: Go for long-grain rice for optimal texture. Avoid instant rice, which can get mushy.
- 2 ¼ cups low-sodium chicken broth: Provides depth to the rice without becoming too salty.
- Juice of ½ a lemon and slices from the other half: Fresh citrus juice brightens up the flavors beautifully.
- Chopped cilantro or parsley for garnish
Spanish Seasoning Mix
This mix is a game-changer! Spices come together to create that smoky, bold taste.
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
Note: Coriander adds warmth, but if you don’t have it, use cumin as a substitute. - ¼ teaspoon Italian seasoning
Note: These measurements serve about 4 people generously. Adjust portions as needed.
Variations
Looking to switch things up? Try these easy variations:
- Dairy-Free: The recipe is naturally dairy-free, making it suitable for those with lactose intolerance.
- Lower Carb: Swap white rice with cauliflower rice, keeping an eye on the liquid ratio.
- Extra Veggies: Add diced bell peppers or green beans for added nutrition and color.
- Spicy Kick: Include ½ teaspoon cayenne or a few dashes of hot sauce to turn up the heat.
Cooking Time
Here’s how long you’ll need to whip up this savory meal:
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Equipment You Need
Keep it simple! Here’s the essential equipment list to get the job done:
- Large skillet with a lid – Perfect for cooking everything evenly in one pot.
- Small mixing bowl – To combine the seasoning mix.
- Cooking tongs – Handy for flipping the chicken without tearing it.
- Measuring cups and spoons – To get precise seasoning every time.
How to Make One-Pot Spanish Chicken and Rice?
This dish combines ease with incredible taste. Follow these simple steps to make it:
Mix the Seasoning
Start by whisking together all the seasoning ingredients in a small bowl. Divide the mix into two portions, with one reserved for the rice.
Prepare the Chicken
Place the chicken in a bowl and coat it well with 2 tablespoons of oil. Rub half of the seasoning mix onto both sides of each piece. The seasoning not only adds flavor but also creates a gorgeous crust during cooking. If you love bold marinades, try adapting a grilled Mexican chicken recipe to spice up the chicken before searing.
Sear the Chicken
Heat your skillet over medium heat and add the remaining tablespoon of oil. Sear the chicken for about 2-3 minutes on each side until golden brown. It doesn’t need to be fully cooked yet. Remove and set aside.
Cook the Rice
Add the uncooked rice, chicken broth, juice from half a lemon, and the reserved seasoning mix to the skillet. Gently stir to combine everything.
Bring It All Together
Nestle the chicken back on top of the rice. Cover the skillet with its lid and cook for about 20-25 minutes on medium heat. The liquid will be absorbed, the rice will become tender, and the chicken will cook through.
Garnish and Serve
Top the dish with lemon slices and a sprinkle of freshly chopped cilantro or parsley. Serve immediately while it’s warm and fragrant.
Additional Tips for Making This Recipe Better
Here are some personal pointers from my experience to elevate this dish even further:
- Always pat the chicken dry before seasoning to help the spices stick better.
- If using thighs, trim excess fat for a cleaner flavor without compromising juiciness.
- For extra flavor, toast the rice in the pan with some oil before adding the broth.
- To ensure the chicken stays juicy, don’t cook it on too high of a heat. Medium works best.
- Always use fresh herbs and lemon juice for the garnish – they make a noticeable difference.
How to Serve One-Pot Spanish Chicken and Rice?
This dish shines on its own, but you can take it up a notch with these presentation tips:
- Serve directly from the skillet for a rustic, family-style feel.
- Garnish with additional cilantro, parsley, or diced red peppers for a pop of color.
- Pair with a simple green side salad or roasted vegetables to round out the meal.
- For added texture, sprinkle some toasted almonds on top right before serving.
- Complement it with grilled sides like honey lemon basil grilled chicken for a zesty twist.
Nutritional Information
If you’re curious about the nutritional profile, here’s a quick breakdown per serving:
- Calories: 426
- Protein: 31g
- Carbohydrates: 43g
- Fat: 15g
Make Ahead and Storage
This dish is ideal for meal prep or saving leftovers. Here’s how to store it properly:
- Storing: Keep it in an airtight container in the fridge for up to 3 days.
- Freezing: Cool completely before transferring to a freezer-safe container. Store for up to 3 months.
- Reheating: Thaw frozen portions overnight in the fridge and reheat gently on the stove or in the microwave. Add a splash of broth to keep the rice moist.
Why You’ll Love This Recipe?
Here’s why this recipe has become a household favorite:
- One-Pot Simplicity: Everything cooks in one skillet, which means minimal cleanup afterward!
- Bold Flavors: The Spanish spice mix transforms simple ingredients into a flavorful masterpiece.
- Versatile: You can easily adapt it to different dietary preferences or add veggies.
- Quick and Easy: From start to finish, it’s ready in just 30 minutes.
- Impressive Presentation: Despite being simple to make, it looks and tastes gourmet.
- Fusion Flair: Serve this alongside Peruvian grilled chicken skewers for a bold, global flavor combination.
Common Mistakes to Avoid for Better Results
No recipe is fool-proof, so here are a few pitfalls to steer clear of:
- Rushing the Chicken Sear: Don’t skip properly browning the chicken. It builds flavor!
- Using the Wrong Rice: Instant rice cooks too quickly and often becomes mushy. Stick to white or long-grain rice.
- Skipping the Lid: Covering the skillet is essential for the rice to cook through evenly.
- Overcooking the Chicken: Timing is key. Remove the chicken as soon as it’s cooked to avoid dryness.
With these tips, you’re all set to create a delicious and satisfying one-pot meal that’s sure to impress. Happy cooking!
One Pot Spanish Chicken and Rice Recipe
Ingredients
Method
- Start by whisking together all the seasoning ingredients in a small bowl. Divide the mix into two portions, with one reserved for the rice.
- Place the chicken in a bowl and coat it well with 2 tablespoons of oil. Rub half of the seasoning mix onto both sides of each piece. The seasoning not only adds flavor but also creates a gorgeous crust during cooking.
- Heat your skillet over medium heat and add the remaining tablespoon of oil. Sear the chicken for about 2-3 minutes on each side until golden brown. It doesn’t need to be fully cooked yet. Remove and set aside.
- Add the uncooked rice, chicken broth, juice from half a lemon, and the reserved seasoning mix to the skillet. Gently stir to combine everything.
- Nestle the chicken back on top of the rice. Cover the skillet with its lid and cook for about 20-25 minutes on medium heat. The liquid will be absorbed, the rice will become tender, and the chicken will cook through.
- Top the dish with lemon slices and a sprinkle of freshly chopped cilantro or parsley. Serve immediately while it’s warm and fragrant.
Notes
- Always pat the chicken dry before seasoning to help the spices stick better.
- If using thighs, trim excess fat for a cleaner flavor without compromising juiciness.
- For extra flavor, toast the rice in the pan with some oil before adding the broth.
- To ensure the chicken stays juicy, don’t cook it on too high of a heat. Medium works best.
- Always use fresh herbs and lemon juice for the garnish – they make a noticeable difference.
