One Pan Spanish Chicken Rice (Printable)
Juicy spiced chicken thighs baked with saffron rice, bell peppers, and tomatoes in a single pan for an easy Spanish-inspired dinner.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon olive oil
→ Rice and Vegetables
08 - 1 cup long grain white rice
09 - 1 small onion, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 2 garlic cloves, minced
13 - 1 cup frozen peas
14 - 1 can (14 oz) diced tomatoes, drained
15 - 2 ¼ cups chicken broth
16 - ½ teaspoon saffron threads or 1 teaspoon turmeric
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the chicken thighs dry. In a bowl, mix smoked paprika, garlic powder, oregano, salt, and black pepper. Rub the spice mixture evenly over the chicken thighs.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 3–4 minutes until golden brown. Flip and cook for 2 more minutes. Remove chicken and set aside.
04 - In the same pan, add onion and bell peppers. Sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
05 - Stir in rice and saffron (or turmeric); cook for 1 minute. Add drained tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
06 - Stir in frozen peas. Arrange the chicken thighs, skin-side up, on top of the rice mixture.
07 - Cover the pan tightly with a lid or foil. Bake in the preheated oven for 30 minutes.
08 - Uncover and bake for an additional 10–15 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The chicken skin stays impossibly crispy while the rice underneath absorbs all those pan drippings
- Everything cooks in one vessel which means maximum flavor with minimal cleanup
02 -
- Drain those diced tomatoes thoroughly or the rice will stay mushy no matter how long you bake it
- Letting the pan rest covered for those final 5 minutes is what makes the rice fluffy instead of gummy
03 -
- If you only have boneless chicken thighs reduce the baking time by 10 minutes and check for doneness early
- A heavy Dutch oven retains heat better than a thin skillet giving you more even cooking