Go Back
One-Pan Spanish Chicken and Rice Recipe

One-Pan Spanish Chicken and Rice

Bone-in chicken thighs roast over smoky tomato rice, bell peppers, garlic, and green olives in one ovenproof pan. This hearty four-serving dinner is finished with parsley and lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 thighs Bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
Cooking
  • 2 tablespoons Extra-virgin olive oil, divided
Rice Skillet
  • 1 medium Medium yellow onion, finely chopped
  • 1 pepper Red bell pepper, chopped
  • 3 cloves Garlic, minced
  • 1 teaspoon Smoked paprika
  • 1 1/2 cups Long-grain white rice
  • 14 1/2 ounces Diced tomatoes with juices
  • 2 cups Low-sodium chicken broth
  • 1/2 cup Pitted green olives, preferably Spanish or Castelvetrano, halved
Garnish
  • 2 tablespoons Fresh parsley, chopped
  • as needed Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Pat the chicken thighs dry, then season them with about 1 teaspoon of the kosher salt and the black pepper.
  2. Heat 1 tablespoon of the olive oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat. Put the chicken skin-side down and sear for 5-7 minutes until deeply browned, then turn and cook for 2-3 minutes more before transferring it to a plate.
  3. Add the remaining olive oil to the pan. Cook the onion and red bell pepper for 4-6 minutes until softened, then add the garlic and smoked paprika and cook for about 30 seconds.
  4. Stir in the rice and toast it for 1-2 minutes. Add the diced tomatoes with their juices, chicken broth, remaining kosher salt, and olives, scraping up browned bits as the mixture comes to a simmer.
  5. Nestle the chicken thighs skin-side up into the rice. Transfer the uncovered skillet to the oven and bake for 25-30 minutes, until the rice is tender and the chicken reaches at least 165°F (74°C) at its thickest point.
  6. Let the skillet rest for 5 minutes before gently fluffing the rice. Sprinkle with parsley and serve with lemon wedges.

Notes

Use a wide, shallow ovenproof pan and do not stir the rice after the liquid is added. Resting the dish for 5 minutes helps the rice settle, while a thermometer confirms the chicken has reached a safe internal temperature.