One Pan Spanish Chicken and Rice is an easy, flavorful family dinner made with tender chicken, saffron rice, vegetables, and warm Spanish spices. Everything cooks together in one pot for a convenient and satisfying meal, perfect for busy weeknights.
A Cozy Spanish Arroz con Pollo for Easy Weeknight Meals
Every Sunday, my mother made a big pot of Spanish Chicken and Rice or paella, and that memory is exactly why this easy One Pan Spanish Chicken and Rice recipe has always been one of my favorite comforting meals. It brings together tender chicken, saffron rice, and colorful vegetables in a way that feels both familiar and exciting. I love that it captures the spirit of a weeknight Spanish arroz con pollo without requiring much planning, just simple ingredients that create something cozy and full of flavor.
As a Spanish chicken rice one-pot dinner, it's the kind of dish I rely on when I want something satisfying with minimal cleanup. The warmth of the spices, the softness of the rice, and the pop of sweetness from the peas always feel like a reward at the end of the day. It's a meal that makes the table feel welcoming, whether I'm cooking for family or saving leftovers for another night.
Jump to:
Why You'll Love This Recipe
- One Pan, Zero Stress: Everything cooks in a single pot, keeping cleanup quick and easy.
- Nostalgic and Comforting: Inspired by traditional arroz con pollo, this version is cozy, rich, and full of home-cooked flavor.
- Perfect for Meal Prep: It reheats beautifully and stays just as tasty the next day.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken, Olive Oil & Seasoning: I start by seasoning and browning the chicken because it builds a rich base of flavor that carries through the whole dish.
- Vegetables & Aromatics: I love using red pepper, onion, garlic, and runner beans for their color and texture, they make the dish feel vibrant and authentically Spanish.
- Tomatoes, Wine & Spices: A quick blend of fresh tomatoes, a hint of paprika, and bay leaves creates a smooth, savory sauce, while a splash of wine adds brightness.
- Rice, Broth & Peas: Medium-grain rice is my favorite here, it absorbs the saffron broth beautifully, and the peas add a soft sweetness and a pop of color right at the end.
How to Make Spanish Chicken and Rice
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
1. Heat extra virgin olive oil in a large pot over medium heat. Season the chicken with salt and pepper, brown on all sides, then set aside.
2. Add chopped red pepper with a pinch of salt and sauté briefly. Stir in diced onion and cook until softened.
3. Add finely chopped garlic and a little more extra virgin olive oil, cooking for another minute until fragrant.
4. Stir in chopped runner beans and cook until slightly tender. Add bay leaves and paprika; cook for 30 seconds.
5. Blend diced tomatoes into a smooth puree and add to the pot. Simmer for 5 minutes.
6. Pour in wine and simmer until slightly reduced. Return the chicken to the pot.
7. Add chicken broth and saffron. Stir in rice and green peas. Bring to a boil, then simmer for 17 minutes, stirring occasionally.
8. Turn off the heat, cover with a clean cloth, and let the Spanish chicken and rice rest for 5 minutes before serving.
Variations
- Swap the Veggies: You can use green beans, zucchini, or even chopped carrots if you don't have runner beans; however, I switch it up depending on what I have.
- Make It Vegetarian: You can skip the chicken and use chickpeas or white beans instead. Just use veggie broth and adjust the spices; it still turns out hearty and satisfying.
- Try a Lemon Finish: Right before serving, I sometimes squeeze a little lemon over the top. It brightens up the flavors and gives the dish a fresh twist.
My Tips for Recipe Success
Use a Cloth, Not a Lid at the End: Covering the pot with a clean kitchen towel instead of the lid lets the rice finish steaming without trapping too much moisture. It makes a big difference in texture.
Don't Skip the Tomato Simmer: Letting the puréed tomatoes reduce for a few minutes gives the rice a richer base. I treat it like a quick sauce step before everything comes together.
Stir Gently, and Not Too Often: I stir just enough to prevent sticking, but I don't overdo it. Too much stirring makes the rice starchy instead of fluffy.
Storage: Once the dish has cooled to room temperature, I transfer it to an airtight container and refrigerate it. It keeps well for up to 3 days, and I always add a splash of broth or water when reheating to bring the rice back to life.
Try These Rice Recipes Next!
Recipe
One Pot Spanish Chicken and Rice
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 500 g Chicken
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Red Bell Pepper - Diced
- ½ teaspoon Salt
- 1 Onion - Chopped
- 2 Cloves Garlic - Minced
- 3 tablespoon Extra Virgin Olive Oil
- 200 g Runner Beans - Chopped
- 2 Bay Leaves
- ½ teaspoon Paprika
- 3 Small Tomatoes
- 50 ml Wine
- 1¼ l Chicken Broth
- ¼ teaspoon Saffron Threads
- 100 g Green Peas
- 300 g Rice
Instructions
- Heat extra virgin olive oil in a large pot over medium heat. Add the chicken, season with salt and pepper, and brown it on all sides. Remove the chicken and set it aside.
- Add the diced red pepper and a pinch of salt. Sauté for a few minutes until it begins to soften. Stir in the chopped onion and cook for about 5 minutes, or until it turns tender. Add the minced garlic and a small drizzle of olive oil, cooking just 1 minute until fragrant.
- Stir the chopped runner beans in, and cook until slightly tender. Add bay leaves and paprika, and cook for 30 seconds.
- Blend the tomatoes into a smooth purée and add to the pot. Simmer for 5 minutes. Pour in the wine and simmer for a few minutes until slightly reduced.
- Return the chicken to the pot, add the chicken broth, and stir in the saffron. Add green peas and rice, bring to a boil, then reduce the heat to low-medium. Simmer for about 17 minutes, stirring occasionally, until the rice is cooked and the chicken is tender.
- Turn off the heat, cover the pot with a clean cloth, and let it rest for 5 minutes. Serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I am glad I came across this recipe.