One Pot Spanish Chicken and Rice

This One Pot Spanish Chicken and Rice is a delicious, flavorful, colorful welcome change on an old classic. Also known as Arroz con Pollo, this One Pot Spanish Chicken and Rice is made with chicken, rice, saffron, wine, and colorful vegetables.

Saffron, wine, fresh vegetables and chicken all come together colorfully in this gorgeous, simple one pot dish!

My mom used to make Paella when I growing up– it’s a Spanish dish that has chorizo sausage, shrimp, and chicken. I don’t always have chorizo on hand but I always have chicken so I made this modified version!

Things to know BEFORE you make this Spanish Chicken and Rice- Ingredients, tools, etc:

1. Saffron is expensive, but a little bit will last you FOREVER.  We love this saffron :  HERE is a link.
2. I used this deep, large stovetop, non stick pan. While not authentic to this dish, it works GREAT. I use  this pan for almost all of my one pot meals.
3. Regular white rice works great for this dish!  Fancy foodies will tell you that Bomba rice should be used (it’s a short grain, Spanish rice) but regular, white rice really worked just fine.
4. For wine, we used Pinot Grigio; it’s dry, and delicious.
5. My FAVORITE spatulas on the planet; these wood and copper ones. They last a lifetime, and they’re pretty cute, too. 🙂 
6. We’ve included a video for this recipe; check it out.

HOW TO MAKE THIS ONE POT SPANISH CHICKEN AND RICE

1st step: Start with blooming your saffron in white wine (chicken stock can be subbed for the wine if you prefer)

Soak (bloom) your Saffron in white wine for full flavor. Set aside and sear chicken.

2nd step: Pat  dry your chicken with paper towels to remove excess moisture (this helps with a better sear).

Sear your chicken breasts in olive oil to a nice, light gold  (they won’t cook fully through during this step, but they will when the rice is cooking).

Sear your chicken breasts. Dab with a paper towel to remove excess moisture beforehand for a better sear.

3rd Step: Remove chicken from pan, leaving olive oil and chicken pan drippings in pan. Chop your vegetables finely. Saute your vegetables (but not the peas- those go in last otherwise they get all shrively and gross, and nobody likes shrively peas :). 

Saute vegetables in existing pan olive oil and chicken drippings.

4th Step: Add rice. Sauté for a few minutes, as it helps absorb more flavor. We love flavor! Then, add your saffron wine, and chicken stock.

Then- Add chicken on top of rice and liquid mixture. Simmer on low-medium. Make sure your burner isn’t too hot so your rice doesn’t burn. If you have a stove that runs hot, go lower and slower for temperature.

Add your liquid, then add chicken, and you’re almost done!

5th Step: DO NOT STIR YOUR RICE. I repeat! Do not stir your rice. Hey- You- are you going to stir your rice? No, you are most certainly not. Why? Because it will get mushy. Things we don’t like? Shriveled peas and mushy rice. You may now proceed to the next step. 🙂 I’m bossy, but I’m trying to have your Spanish Chicken and Rice back okay? I have your best interest in mind! 

What you WILL do is gently lift each chicken thigh after about 10 minutes to disperse any liquid which might have pooled underneath each chicken piece. This helps make sure that:

• A) your rice doesn’t burn, and
• B) that your rice is fluffy and delicious. 

6th Step: Once rice is fluffy, and chicken is to an internal temperature of 165 degrees Fahrenheit, turn stove off, and add peas. Once peas are warm throughout, serve and enjoy!

Add frozen peas for your next step!

What else can I tell you to make this Spanish Chicken and Rice a giant, flavorful success? 

HERE’S SOME TIPS for the best Spanish Chicken and Rice you can make!

1. Bone in, skin on chicken thighs are really the best  for this. BUT- if you must, skinless, boneless chicken thighs will work in a pinch. If you chose skinless, boneless thighs, I’d suggest sprinkling some flour on them after patting them dry for a better sear since they have less fat than skin on, bone in thighs and won’t naturally sear as well.
2. The wine: I used Pinot Grigio. Why? It’s dry, and it typically has notes of lemon which pairs well with how fresh and delicious this Spanish Chicken and Rice is.
3. Don’t like wine? Chicken stock will work. It will be a tad less flavorful though. Add some additional garlic to make up for lost flavor. Fresh squeezed lemon juice will help add more flavor, too.
4. Chop your red bell pepper and onion very finely. It really helps disperse as much flavor as possible.
5. Don’t use canned peas. Just don’t. They’re mushy and grey and they’re the Seattle of canned vegetables. Frozen peas give more pop in both flavor, color, and texture.
6. Garnish with parsley, or lemon wedges if serving for a crowd! 

Garnish and serve!

AND THAT, my friends, is our one pot Spanish Chicken and Rice! As mentioned above- here’s our video on how to make this. It really helps with a visual and makes cooking this dish so much easier!

Do you like one pan meals? Check out these other recipes for easy and flavorful meals with no clean up! 

• Honey Mustard Chicken and Rice- Baked all in one pan with sticky, gooey and delicious honey mustard sauce.
• French Onion Chicken- A delicious, quick meal that is reminiscent of French onion soup but without the lengthy cook time!
• Easy Chicken Breasts with Mushroom Pan Sauce- With just a quick sear and a few ingredients you have the most amazing dinner and mushroom pan sauce.

What do you think about this Spanish Chicken and Rice recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

4.8 from 5 votes

Print

Spanish Chicken and Rice

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Known as Arroz con Pollo, this one pan meal is quick, easy, and FLAVORFUL. Saffron, white wine, and vegetables make for a Spanish chicken and rice dish you won't want to miss. 

Course: Dinner, leftovers, lunch

Cuisine: American, Spanish

Servings: 4 people

: 584 kcal

: Rachel

Ingredients

• 1/4 cup white wine I used Pinot Grigio
• 1 tsp saffron threads
• 4 bone in skin on chicken thighs
• 1 cup white rice
• 3 tbsp olive oil
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped white onion
• 1 tbsp finely chopped garlic clove
• 1 tbsp fresh lemon juice
• 1 3/4 cups chicken broth
• 1/2 cup frozen peas
• salt and pepper to taste
• lemon slices & parsley Optional for garnish

Instructions

1. In small dish, add saffron to 1/4 cup white wine and set aside.

2. Pat chicken thighs with paper towel to remove excess moisture. Sprinkle chicken thighs liberally with salt and pepper.

3. In large skillet, heat 2 tablespoons olive oil.  Sear chicken for 3-4 minutes on each side until skin is browned.  Remove chicken to a plate and set aside.  NOTE: Chicken will not be full cooked but will continue to cook with rice mixture.

4. In existing pan, add red bell pepper, garlic and onions, cook for 3-4 minutes until onion is translucent.  Add uncooked rice and lemon juice.  Saute rice and veggies for an additional 3-4 minutes.

5. Add saffron/wine mixture and chicken broth. Stir once. Nestle chicken on top of rice mixture,  cover with lid, and let simmer on low for 20 minutes, gently stirring once half way through to make sure rice is not sticking.  Chicken is done when internal temp reaches 165 degrees.

6. Turn stove off, add peas, and cover with lid. Let sit for 10 minutes. 

7. Fluff rice with a fork, garnish with parsley and lemon wedges, and serve.

Recipe Notes

HERE'S SOME TIPS for the best Spanish Chicken and Rice you can make!

1. Bone in, skin on chicken thighs are really the best option for this. BUT- if you must, skinless, boneless chicken thighs will work in a pinch. If you chose skinless, boneless thighs, I'd suggest sprinkling some flour on them after patting them dry for a better sear since they have less fat than skin on, bone in thighs and won't naturally sear as well.
2. The wine: I used Pinot Grigio. Why? It's dry, and it typically has notes of lemon which pairs well with how fresh and delicious this Spanish Chicken and Rice is.
3. Don't like wine? Chicken stock will work. It will be a tad less flavorful though. Add some additional garlic to make up for lost flavor. Fresh squeezed lemon juice will help add more flavor, too.
4. Chop your red bell pepper and onion very finely. It really helps disperse as much flavor as possible.
5. Don't use canned peas. Just don't. They're mushy and grey and the Seattle of canned vegetables. Frozen peas give more pop in both flavor, color, and texture.
6. Garnish with parsley, or lemon wedges if serving for a crowd! 

Nutrition Facts

Spanish Chicken and Rice

Amount Per Serving

Calories 584 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 6g 30%

Cholesterol 110mg 37%

Sodium 125mg 5%

Potassium 565mg 16%

Total Carbohydrates 48g 16%

Dietary Fiber 2g 8%

Sugars 4g

Protein 25g 50%

Vitamin A 27.9%

Vitamin C 72.5%

Calcium 4.6%

Iron 10.6%

* Percent Daily Values are based on a 2000 calorie diet.