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One Pot Spanish Chicken and Rice Recipe
Ash Tyrrell

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander

Method
 

  1. Start by whisking together all the seasoning ingredients in a small bowl. Divide the mix into two portions, with one reserved for the rice.
  2. 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.
  3. 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.
  4. Add the uncooked rice, chicken broth, juice from half a lemon, and the reserved seasoning mix to the skillet. Gently stir to combine everything.
  5. 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.
  6. 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.