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Easy One Pot Spanish Chicken and Rice

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
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.