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a white pan with saffron colored rice and chicken, known as Spanish chicken and rice or arroz con pollo

Spanish Chicken and Rice

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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*
Fat 30g46%
Saturated Fat 6g30%
Cholesterol 110mg37%
Sodium 125mg5%
Potassium 565mg16%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 4g4%
Protein 25g50%
Vitamin A 1395IU28%
Vitamin C 59.8mg72%
Calcium 46mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.