One Pan Spanish Chicken and Rice

Looking for a delicious, easy-to-make dinner that requires minimal cleanup? Look no further than this One Pan Spanish Chicken and Rice recipe! Combining the rich flavors of Spanish cuisine with the convenience of a single-pan meal, this dish is perfect for busy weeknights or casual weekend dinners.

What is One Pan Spanish Chicken and Rice?

One Pan Spanish Chicken and Rice is a hearty, flavorful dish that combines tender chicken with savory rice, seasoned with traditional Spanish spices and ingredients. The beauty of this recipe lies in its simplicity: everything cooks together in one pan, infusing the rice with the delicious flavors of the chicken and spices.

Ingredients You’ll Need

• Chicken Thighs or Drumsticks: Bone-in, skin-on chicken pieces work best for maximum flavor and juiciness.
• Rice: Long-grain or medium-grain rice is ideal for this recipe.
• Bell Peppers: Red and green bell peppers add sweetness and color.
• Onion: Provides a savory base flavor.
• Garlic: Adds a fragrant, aromatic quality.
• Tomatoes: Fresh or canned tomatoes contribute acidity and depth.
• Chicken Broth: Enhances the overall flavor and helps cook the rice.
• Spanish Spices: Paprika, cumin, and saffron (if available) for authentic Spanish flavor.
• Olive Oil: For sautéing and adding richness.
• Salt and Pepper: To taste.

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt, pepper, and paprika. Sear the chicken on both sides until golden brown. Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add onions, bell peppers, and garlic. Sauté until the onions become translucent and the peppers soften.
4. Add Tomatoes and Spices: Stir in chopped tomatoes, cumin, and saffron (if using). Cook for a few minutes until the tomatoes break down.
5. Combine Rice and Broth: Add the rice to the skillet, stirring to coat it with the tomato mixture. Pour in the chicken broth, ensuring the rice is evenly distributed.
6. Return the Chicken: Place the seared chicken pieces on top of the rice.
7. Bake: Transfer the skillet to the preheated oven. Bake for about 30-35 minutes, or until the chicken is cooked through and the rice is tender.
8. Rest and Serve: Let the dish rest for a few minutes before serving. Garnish with fresh parsley or additional paprika if desired.

Why You’ll Love This Recipe

• One-Pan Convenience: Save time on cooking and cleanup with this all-in-one meal.
• Authentic Spanish Flavors: Enjoy the taste of Spain with paprika, cumin, and saffron.
• Versatile: Customize with your favorite vegetables or additional proteins.
• Perfect for Leftovers: This dish keeps well and can be enjoyed the next day.

Tips for Success

• Use Bone-In Chicken: For the juiciest and most flavorful results.
• Don’t Overcrowd the Pan: Ensure there’s enough space for the rice and chicken to cook evenly.
• Adjust Spices to Taste: Feel free to tweak the seasoning to suit your preferences.

This One Pan Spanish Chicken and Rice recipe is a delightful way to bring a taste of Spain to your table with minimal effort. It’s a crowd-pleaser that delivers on flavor and convenience, making it a fantastic addition to your weekly meal rotation. Enjoy!

Serving and Storage Tips for One Pan Spanish Chicken and Rice

Serving Tips:

1. Garnish for Extra Flavor: Add a sprinkle of fresh parsley or cilantro before serving for a burst of color and freshness. You can also add a touch of lemon zest for a zesty kick.
2. Pair with Sides: This dish is hearty on its own, but you can complement it with a simple side salad, steamed vegetables, or crusty bread to round out the meal.
3. Serve Directly from the Pan: Since it’s a one-pan dish, you can serve it straight from the skillet for a rustic presentation. Just be sure to use oven mitts if the pan is still hot.
4. Portion Control: For a balanced meal, consider serving with a side of steamed or roasted vegetables to enhance nutritional value.

Storage Tips:

1. Cool Before Storing: Allow the dish to cool to room temperature before transferring it to storage containers. This helps prevent condensation and keeps the dish from becoming soggy.
2. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Proper storage ensures that the flavors remain intact and reduces the risk of spoilage.
3. Freezing: If you want to keep the dish for a longer period, it can be frozen. Place the cooled meal in freezer-safe containers or resealable plastic bags. Label with the date and freeze for up to 3 months.
4. Reheating: To reheat, thaw the frozen dish overnight in the refrigerator. Reheat in a covered skillet over low heat, stirring occasionally, or in the microwave until heated through. If reheating from the fridge, use a similar method, but it may take less time.
5. Avoid Reheating Multiple Times: For the best quality and safety, reheat only the portion you plan to eat. Repeatedly reheating can affect the texture and taste of the dish.

By following these serving and storage tips, you can enjoy your One Pan Spanish Chicken and Rice at its best, whether you’re serving it fresh or reheating leftovers.

1. Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs instead of bone-in pieces. However, note that boneless chicken cooks faster and may not impart as much flavor to the rice as bone-in pieces do. Adjust the cooking time accordingly, and ensure the chicken is cooked through before serving.

2. What type of rice is best for this dish?

Long-grain or medium-grain rice works best for this recipe. These types of rice hold their shape well during cooking and absorb flavors effectively. Avoid using short-grain or sticky rice, as they may become too mushy.

3. Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time. Cook it as directed, then let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.

4. What can I use as a substitute for saffron?

If you don’t have saffron, you can use a pinch of turmeric as a substitute. While it won’t replicate the exact flavor of saffron, it will provide a similar golden color and a mild, earthy taste. Alternatively, you can omit it if you prefer.