Easy One Pot Spanish Chicken and Rice

There’s something deeply comforting about chicken and rice that actually tastes like a vacation. This version is smoky, lemony, and a little saucy in the best way—like if paella had a chill weeknight cousin who shows up in one pot, cleans up easy, and doesn’t ask for anything fancy. It’s the kind of dinner that makes the whole house smell like you did something heroic… but you were mostly just stirring and sipping wine.

My husband calls this “Wednesday paella,” which is very generous because real paella is a whole production and this is me, in leggings, tossing thighs into a pot between kid pickup and a meltdown about a missing sock. The first time I made it, he came back for thirds and then ate it cold from the fridge at 10 p.m. while watching highlights. Now it’s our “we need dinner + leftovers” staple, and the kids fight over the peas like they’re candy. Listen, I don’t question miracles.

How to Make It

You’ll need: 6 bone-in, skin-on chicken thighs; 1 cup short- or medium-grain rice (Bomba if you have it, jasmine works); 1 onion; 1 red bell pepper; 3 cloves garlic; 2 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; pinch of saffron (optional but swoony); 2 cups chicken stock; 1/2 cup crushed tomatoes (or tomato sauce); a splash of dry white wine (optional); 1/2 cup frozen peas; a handful of green olives; lemon and parsley; olive oil, salt, pepper.

I heat a big wide pot, get the chicken sizzling skin-side down till golden and loud, and I do not rush this step. That crispy skin pays rent later. Chicken out, onions/pepper/garlic in with the smoked paprika—this is when the “oh wow” smell happens. I toast the rice in there so it gets a little glossy, then hit it with wine if I’ve got an open bottle, or just go straight in with stock, tomatoes, saffron, and a pinch of salt.

Chicken goes back in, skin up, and I cover it. Medium-low, 18–22 minutes, no chaos required. If it’s bubbling like a hot tub, turn it down. When the rice looks just shy of done, I scatter peas and olives, kill the heat, and let it sit 5–10 minutes. Lemon squeeze, parsley confetti. That’s it. Dinner. Hero cape optional.

✔Ingredient Notes

– Chicken thighs (bone-in, skin-on): They stay juicy and self-baste the rice. If the skin sticks, it just needs another minute—don’t force it.
– Rice: Bomba or Calrose = classic. Jasmine = perfectly fine. Brown rice works but needs more time and liquid (see variations).
– Smoked paprika: The backbone. Don’t skip. Hot smoked paprika brings some heat; sweet smoked is more mellow.
– Saffron: Optional, luxurious, floral. A tiny pinch goes far. If it clumps, you didn’t crumble it—just rub it between your fingers.
– Chicken stock: Low-sodium so you can season at the end. If it tastes bland, your stock might be to blame—salt to wake it up.
– Crushed tomatoes: Gives body and color. Tomato paste plus water in a pinch, just start with less.
– Bell pepper + onion + garlic: Sweet base flavor. If your garlic scorches, the heat was too high—pull the pan off for a sec.
– Peas + olives: Peas for pop, olives for briny punctuations. Skip if you want, but I love the salty bites.
– Lemon + parsley: Bright finish that makes everything taste fresher than it has any right to on a weeknight.
– White wine: Totally optional. If you use it, let it sizzle 30 seconds to cook off the boozy edge.

✔Recipe Steps

1. Season chicken thighs with salt, pepper, and 1 tsp smoked paprika.
2. Sear chicken skin-side down in 1–2 tbsp olive oil over medium-high until deeply golden (6–8 minutes); flip and cook 2 minutes, then remove to a plate.
3. Sauté diced onion, bell pepper, and minced garlic with remaining paprika, oregano, and cumin until soft and fragrant (3–4 minutes).
4. Toast rice in the pan 1–2 minutes; deglaze with 1/4 cup white wine (optional), then add 2 cups stock, 1/2 cup crushed tomatoes, pinch of saffron, and a big pinch of salt.
5. Nestle chicken on top, skin up; cover and simmer on medium-low until rice is tender and liquid is mostly absorbed, 18–22 minutes.
6. Stir in peas and olives, turn off heat, cover and rest 5–10 minutes; finish with lemon juice and chopped parsley.

What to Serve It With

– A simple green salad with a lemony vinaigrette
– Crusty bread to swipe up saucy bits (non-negotiable in this house)
– Aïoli or garlicky yogurt if you want a creamy swirl
– Roasted asparagus or green beans
– A glass of Rioja or a chilled Albariño if you’re feeling fancy

✔Tips & Mistakes

– Let the chicken really brown. Pale chicken = pale flavor.
– Don’t boil hard. Gentle simmer keeps the rice from busting and getting mushy.
– If rice is done but there’s extra liquid, crack the lid and let it putter for a few minutes.
– If the bottom is dry but rice is still firm, splash in 2–4 tbsp hot stock, cover, and give it 3–5 more minutes.
– Salt at the end after tasting; olives and stock can be salty already.

✔Storage Tips

Fridge: Scoop leftovers into a lidded container and stash up to 4 days. Reheat on the stove with a splash of water or stock to revive the rice, or microwave loosely covered.
Freezer: It freezes fine for 2 months; rice gets softer but still totally edible for future-you.
Confession: Cold bites from the container are elite. Also: breakfast version with a fried egg and hot sauce? Zero regrets.

✔Variations and Substitutions

– Boneless, skinless thighs: Cut simmer time to about 12–15 minutes.
– Chicken breasts: Use thick pieces; simmer 12–15 minutes and don’t overcook. Add a knob of butter at the end for juiciness.
– Brown rice: Use 1 cup rice + 2.5 cups stock; cook 35–40 minutes on low.
– No saffron: Add a pinch of turmeric for color (not the same flavor, but pretty).
– Chorizo boost: Brown sliced Spanish chorizo after the chicken; keep the oil and carry on.
– Veggie version: Swap chickpeas for chicken, use veggie stock, and add extra peppers/mushrooms.
– No olives/peas: Totally optional. Capers or roasted red peppers are great stand-ins.
– Wine swap: Skip it or use a splash of sherry vinegar at the end for brightness.

Frequently Asked Questions

Easy One Pot Spanish Chicken and Rice

Juicy seared chicken thighs simmered with fragrant rice, peppers, and peas in a saffron-kissed tomato broth—all in one pot for an easy weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 6 pieces chicken thighs, bone-in, skin-on
• ▢ 1.5 teaspoons kosher salt
• ▢ 1 teaspoons black pepper
• ▢ 2 teaspoons smoked paprika
• ▢ 1 cups yellow onion, diced
• ▢ 1 cups red bell pepper, diced
• ▢ 4 cloves garlic, minced
• ▢ 2 cups long-grain white rice
• ▢ 3.5 cups low-sodium chicken broth
• ▢ 1 cups crushed tomatoes
• ▢ 0.125 teaspoons saffron threads optional; or use 0.5 teaspoon turmeric
• ▢ 0.5 teaspoons ground turmeric use if not using saffron
• ▢ 1 teaspoons dried oregano
• ▢ 2 leaves bay leaves
• ▢ 1 cups frozen peas
• ▢ 0.5 cups pitted green olives, sliced
• ▢ 0.25 cups fresh parsley, chopped
• ▢ 1 pieces lemon, cut into wedges for serving

Instructions

Preparation Steps

• Pat chicken dry. Season with kosher salt, black pepper, and 1.0 teaspoon of the smoked paprika.
• Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until deep golden, 5 to 7 minutes. Flip and cook 2 to 3 minutes more. Transfer to a plate.
• Reduce heat to medium. Add diced onion and bell pepper; cook until softened, 4 to 5 minutes. Stir in garlic, remaining 1.0 teaspoon smoked paprika, and oregano; cook 30 seconds until fragrant.
• Add rice and toast, stirring, 1 minute to coat in the aromatics and oil.
• Pour in chicken broth and crushed tomatoes. Stir in saffron (or turmeric). Scrape up any browned bits from the bottom of the pot.
• Nestle chicken and bay leaves into the rice, skin-side up. Bring to a boil, then cover, reduce heat to low, and simmer 20 minutes.
• Uncover, scatter in peas and olives, re-cover, and cook 5 to 7 minutes more until rice is tender and most liquid is absorbed.
• Remove from heat and rest, covered, 5 minutes. Discard bay leaves. Fluff rice, sprinkle with parsley, and serve with lemon wedges.

Notes

For extra color and flavor, swap half the smoked paprika with hot paprika. Use low-sodium broth if olives are very salty. Leftovers reheat well with a splash of broth.