• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour 10 minutes
4.56 from 47 votes
24 Comments

One Pot Spanish Chicken and Rice

Jump to RecipePrint RecipeJump to Video
  • 916
by: Joanna Cismaru
10.03.20

This post may contain affiliate links. Please read my disclosure policy.

This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss!

a braiser full of rice, chicken, and olives.

Let’s talk chicken and rice. While this dish may take a little longer to cook it’s really easy and quick to put together, most of the time spent making the dish is just waiting for it to finish in the oven! This Spanish version is really my take on it, and by no means is this an authentic Spanish rice dish.

I used some common Spanish spices and allowed the wonderful culinary world that is that side of the Atlantic inspire this rice bake. Studded with olives, sweetened with smoked paprika, and fragrant thanks to lots of fresh garlic, this is a sumptuous weeknight dinner that’s all made in one pot, does it get any better?

overhead of a braiser full of rice, tomatoes, chicken, and olives.

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Chicken – I used bone in skin on thighs, but feel free to use breast if you’d like.
  • Olive oil – We want a nice rich oil to brown and saute our ingredients in.
  • Veggies – Bell pepper and onion, be sure to choose an onion that cooks down well like white or yellow.
  • Spices – Smoked paprika, red pepper flakes, and bay leaf. Be sure to remove the bay leaf before eating the dish.
  • Garlic – Use as much or little as you like.
  • Tomato paste – This ingredient is super important for achieving our color and depth of flavor.
  • Rice – I used long grain rice uncooked which is what I recommend for this dish to achieve the proper consistency and texture.
  • Tomatoes – 1 large can of crushed tomatoes to give our rice some liquid to cook in.
  • Broth – Chicken broth low or no sodium so as to control the sodium content of our dish.
  • Olives – Green olives pitted. Olives offer some great brightness and acidity to this dish, feel free to leave them out if you’re not a fan.
  • Parsley – No Jo Cooks recipe would be complete without this ingredient chopped up fresh and sprinkled liberally on top.
a large serving spoon in a braiser with rice, tomatoes, chicken, olives, and a bay leaf.

How To Make One Pot Spanish Chicken And Rice

  1. Preheat the oven: To 400 F degrees.
  2. Brown the chicken: In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown and season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
  3. Saute the sauteables: To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft. Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir.
  4. Cook the dish: Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth and bring to a boil. Transfer the chicken back to the skillet on top of the rice then place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through.
  5. Optional: You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
  6. Finish the dish: Garnish with green olives and parsley and serve warm.
a plate with tomato rice topped with chicken

How to Serve

This dish is more than delicious and satisfying on its own but if you’d like to turn it into a full spread, I recommend pairing a nice salad like the ones below:

  • Creamy Cucumber Salad
  • Mediterranean Couscous Salad
  • Kale And Quinoa Salad With Lemon Vinaigrette
  • Tabbouleh Salad
  • Kale Salad With Blueberry Vinaigrette

Some Tips

  1. If you have wings, drumsticks, breasts, whatever feel free to use them in this dish! Any part of the chicken works because this rice bake is super versatile.
  2. If red pepper flakes are too hot for you feel free to substitute in some cayenne pepper.
  3. For even more depth of flavor you can toast your rice in some olive oil before incorporating.
  4. You can use brown rice instead, just cook for an additional 15 – 20 minutes if you do.

Leftovers

Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

More Delicious Chicken and Rice Recipes To Try:

  • Lemon and Chicken Rice Bake
  • No Peek Chicken Rice Casserole
  • One Pot Cheesy Chicken Rice Casserole
  • Chicken Rice Pilaf
  • 3 Ingredients Mexican Rice
  • Chicken Enchilada Rice Casserole

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of one pot spanish chicken and rice

One Pot Spanish Chicken and Rice

4.56 from 47 votes
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss!

Equipment

  • Le Creuset 3.75-Quart Braiser

Ingredients

  • 2 tablespoon olive oil
  • 6 chicken thighs with bone and skin
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 2 red bell peppers chopped
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 2 tablespoon tomato paste
  • 1 1/2 cups long grain rice uncooked
  • 28 ounce crushed tomatoes
  • 2 cups chicken broth low sodium
  • 1/2 cup green olives pitted and sliced
  • 1 tablespoon parsley chopped
US Customary – Metric

Instructions

  • Preheat the oven to 400 F degrees.
  • In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
  • To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft. 
  • Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
  • Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
  • Garnish with green olives and parsley and serve warm.

Video

Recipe Notes

  1. If you use brown rice, cook for an additional 15-20 minutes, or until the rice is tender.
  2. You can use any type of chicken you prefer. If you’re using chicken breasts, cook for an additional 10 minutes in the oven.
  3. Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

Nutrition Information:

Calories: 444kcal (22%)Carbohydrates: 29g (10%)Protein: 24g (48%)Fat: 26g (40%)Saturated Fat: 6g (38%)Cholesterol: 111mg (37%)Sodium: 702mg (31%)Potassium: 895mg (26%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 1982IU (40%)Vitamin C: 68mg (82%)Calcium: 83mg (8%)Iron: 3mg (17%)
Course:Main Course
Cuisine:Spanish
Keyword:one pot recipes, spanish chicken, spanish chicken and rice, spanish chicken recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 916

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of fig galette
Previous Post
Rustic Fig Galette
overhead shot of a serving spoon resting in an empty portion of the fiesta chicken skillet cobbler
Next Post
Fiesta Chicken Skillet Cobbler

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jackie Prince says

    February 15, 2021 at 5:05 pm

    This is one of the best meals I have cooked. The rice was delicious! Browning the chicken made it so much better than having not browned it.

    Reply
    • Jo Cooks Team says

      February 16, 2021 at 9:27 am

      Awesome to hear!

      Reply
  2. Alja Musarro says

    May 28, 2020 at 2:55 pm

    What a great find! So good and so easy. My fave combo! Thanks!

    Reply
  3. Barb Monroe says

    October 16, 2019 at 7:18 am

    5 stars
    I made this last night and it is the best spanish rice I ever had!! I added 2 jalapenos and green pepper…. divine!*

    Reply
  4. Rach Bessell says

    August 11, 2019 at 3:16 am

    Loved this dish. The green olives really set it off.

    Reply
  5. Betsy Head says

    August 10, 2019 at 9:59 am

    I REALLY want to try this recipe…can it be prepared in a slow cooker (arthritis in my hands keeps me from moving heavy pots in and out of the oven?) If so…on Lo or on Hi? For how long?

    Reply
    • Nicole Beaulieu says

      August 12, 2019 at 3:11 pm

      Yes you can! I would still follow steps 2 and 3 in a skillet. Then add all the ingredients to your slow cooker and cook on high for 2.5-3.5 hours. Check on it after 2 hours to see how the rice is absorbing the liquid.

      Reply
  6. Jane says

    April 13, 2019 at 11:54 am

    If I was to use boneless skinless chicken breast would I need to decrease cook time? If so how long would I need to cook for? Also would you still crisp the chicken breast in skillet? Thanks

    Reply
    • Nicole Beaulieu says

      April 15, 2019 at 10:15 am

      Yes definitely, 45 minutes is plenty for chicken breast! I would still sear on nice and high heat. That will help your chicken come out crispy after it cooks with all that liquid.

      Reply
  7. MK says

    April 3, 2019 at 7:02 pm

    5 stars
    First time using my Dutch oven with this recipe. It turned out beautifully! Of course I made some adjustments since I didn’t have all the ingredients- I used a can of Rotel and a can of diced tomatoessince I didn’t have any crushed tomatoes and I think it turned out well. I added some mozzarella cheese to the plated dish since I like cheese. The instructions were easy to follow and I modified the cook time slightly due to the fact I was using long grain wild rice. This is a keeper recipe!

    Reply
  8. Lauren says

    October 2, 2017 at 11:20 am

    Has anyone tried substituting brown rice in this recipe? Do I need to adjust the cooking time?

    Reply
    • Joanna Cismaru says

      October 2, 2017 at 1:56 pm

      You can and yes brown rice cooks slower so you’ll need to adjust the cooking time.

      Reply
  9. Rose says

    August 3, 2017 at 6:15 pm

    5 stars
    Hi, can drumsticks be used?

    Reply
    • Joanna Cismaru says

      August 3, 2017 at 8:21 pm

      Yes, of course!

      Reply
  10. Maurice says

    June 6, 2017 at 10:57 pm

    4 stars
    Thanks Jo for a straight-forward, one pot recipe. Made this tonight and it was great.

    Reply
  11. Rose says

    April 30, 2017 at 11:05 am

    Can this be made without thd tomatoe paste? Have everything on hand except that!

    Reply
    • Joanna Cismaru says

      April 30, 2017 at 4:32 pm

      I suppose you don’t need it, as long as you have the crushed tomatoes. It just gives it a richer flavor.

      Reply
  12. Julie says

    April 10, 2017 at 1:58 pm

    5 stars
    I made this last night. It was a huge hit! Subbing in existing pantry/freezer ingredients : (boneless skinless thighs, Kalamata olives, and smoked Basmati rice, it was still excellent. This will be on the “definitely do again” list.

    Thanks Jo!

    Reply
    • Fenne Kieken says

      April 10, 2017 at 2:47 pm

      So glad you tried the recipe and enjoyed it.

      Reply
  13. Sara @ Last Night's Feast says

    April 7, 2017 at 12:51 pm

    This looks so delicious! I’ve been wanting to do a Spanish chicken dish with olives forever, but everyone in my house hates olives (except for me). =(

    Reply
  14. Teresa says

    April 7, 2017 at 8:22 am

    Hi Jo. What do you think would be the cooking time if I substituted in breasts in stead of thighs?

    Reply
    • Fenne Kieken says

      April 7, 2017 at 9:49 am

      I would cook it an extra 15 minutes or so but should work fine with substituting breasts.

      Reply
  15. Karen says

    April 7, 2017 at 8:13 am

    5 stars
    Hi Jo,
    I have some boneless chicken in my freezer. Can I switch it out for the bone in? This looks so good. I hope that will work.

    Reply
    • Fenne Kieken says

      April 7, 2017 at 9:49 am

      Sure you can do that.

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

creamy chicken marsala pasta in a white platter.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!