One-Pan Spanish Chicken and Rice (Arroz con Pollo)

 

One-Pan Spanish Chicken and Rice (Arroz con Pollo)

If you are looking for a comforting, flavor-packed weeknight meal that does not leave you with a mountain of dishes, you have found it. This classic Spanish Chicken and rice—traditionally known as Arroz con Pollo—is a complete dinner made entirely in a single skillet.

The magic of this recipe lies in cooking the rice directly in the same pan as the chicken. As the rice simmers, it absorbs the rich juices from the chicken, the savory base of onions and bell peppers, and a warming blend of smoked paprika and cumin. Every single bite is infused with deep, vibrant flavor.

Ingredients You Need

• Chicken thighs: 1.5 lbs, bone-in and skin-on, yield the juiciest results.
• Olive oil: 2 tablespoons for searing.
• Yellow onion: 1 medium, finely chopped.
• Bell pepper: 1 red or green, cored and chopped.
• Garlic: 3 cloves, minced.
• White rice: 1 cup of uncooked long-grain white rice.
• Smoked paprika: 1 teaspoon for that signature smoky depth.
• Ground cumin: 1 teaspoon for warmth.
• Diced tomatoes: 1 can (14.5 oz), with the juices.
• Chicken broth: 1.5 cups of low-sodium broth.
• Salt and pepper: To taste.
• Fresh parsley and lemon wedges: For a bright garnish.

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The Step-by-Step Guide

1. Sear the Chicken

Pat the chicken thighs dry with a paper towel and season both sides generously with salt, pepper, and a pinch of paprika. Heat the olive oil over medium-high heat in a large, deep skillet or Dutch oven. Place the chicken skin-side down and sear for 5–6 minutes until golden and crispy. Flip, cook for another 3 minutes, then transfer to a plate (the chicken will finish cooking later).

2. Sauté the Aromatics

Turn the heat down to medium. In the same skillet with the leftover chicken drippings, add the chopped onion and bell pepper. Sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.

3. Toast the Rice and Spices

Add the uncooked white rice directly to the pan with the vegetables. Stir well to coat the grains in the oil. Add the smoked paprika and ground cumin. Let the rice toast for 1–2 minutes until it smells nutty and aromatic.

4. Simmer Everything Together

Pour in the canned diced tomatoes (with juices) and the chicken broth. Stir well, scraping up any flavorful browned bits from the bottom of the pan. Bring the liquid to a boil. Nestle the seared chicken thighs back into the skillet on top of the rice.

5. Cover and Cook

Turn the heat down to low, tightly cover the skillet with a lid, and let it simmer for 25 minutes. Do not open the lid! This traps the steam required to cook the rice flawlessly. After 25 minutes, check that the rice is tender and the chicken is fully cooked through.

6. Garnish and Serve

Remove the pan from the heat. Let it rest covered for 5 minutes, then fluff the rice with a fork. Scatter fresh chopped parsley over the top and serve hot with fresh lemon wedges squeezed over the chicken.