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Spanish chicken and rice served in one pan with paprika and lemon

One-Pan Spanish Chicken and Rice

 A one-pan Spanish-inspired chicken and rice recipe with smoked paprika, tomatoes, garlic and fluffy rice.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 6 bone-in skin-on chicken thighs (or equivalent boneless thighs)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 2 teaspoons smoked paprika
  • Pinch saffron threads optional
  • 1 cup crushed tomatoes
  • 1½ cups medium-grain rice
  • 3 cups chicken stock
  • ½ cup frozen peas
  • ½ cup sliced green olives optional
  • Lemon wedges for serving
  • Fresh parsley chopped, for garnish

Method
 

  1. Season chicken with salt and pepper; brown skin-side down in olive oil, then remove from pan.
  2. Cook onion and bell pepper in the same pan until softened.
  3. Add garlic and smoked paprika; stir briefly until fragrant.
  4. Stir in crushed tomatoes.
  5. Add rice and toast for 1-2 minutes, stirring to coat.
  6. Pour in warm chicken stock, scraping up browned bits.
  7. Return chicken to the pan, skin-side up.
  8. Cover and simmer gently until rice is tender and chicken reaches 165°F.
  9. Stir in frozen peas and olives during the last 5 minutes.
  10. Remove from heat and rest, covered, for 10 minutes.
  11. Garnish with parsley and lemon wedges before serving.

Notes

  • Bomba or Calasparra rice gives the most authentic texture, but any medium-grain rice works well.
  • Resting the pan for the full 10 minutes is essential - don't skip it.
  • Smoked paprika burns quickly; stir it for only about 30 seconds before adding liquid.
  • Saffron is optional but adds a distinct floral note and golden color.
  • For a chorizo variation, brown sliced chorizo alongside the chicken.
  • Freezes well for up to 2-3 months in airtight portions.
  • Boneless thighs work but cook faster - check doneness a few minutes early.

Nutrition Estimate (Per Serving)

  • Calories: ~560
  • Protein: ~33 g
  • Carbohydrates: ~42 g
  • Fat: ~28 g
  • Fiber: ~3 g
  • Sodium: Varies by stock used