This Spanish chicken and rice is an arroz caldoso de pollo: a Spanish rice dish with tender chicken and broth to spoon up with every bite. Bone-in thighs, paella rice, peas, and runner beans cook together in a tomato base flavored with saffron, sherry, and smoked paprika.
Why You'll Love This Spanish Chicken and Rice
- A complete meal in one pot: Chicken, rice, and vegetables cook together, with no separate rice pan needed.
- A useful way to cook bone-in thighs: The chicken returns to the pot after browning and finishes cooking with the rice.
- Simple preparation: Chop the vegetables, blend the tomatoes, and build the dish in stages on the stove
For me, the important part of this recipe is keeping the rice caldoso, with enough broth left in the bowl to enjoy alongside the chicken. It is the kind of Spanish rice dish that needs its texture explained before you start cooking. If you also enjoy rice cooked in a shallow pan, my Spanish seafood paella is another recipe to try.
I use sherry and smoked paprika alongside the saffron, giving the tomato base several layers of flavor. Browning the chicken first also leaves a flavorful base in the pot for the vegetables. The rice goes in later and cooks on the stovetop; for a different method, my chicken and rice casserole finishes in the oven.
Key Ingredients in Spanish Chicken and Rice
The recipe card below includes the full quantities. These are the ingredients that give this version its flavor and texture.
- Chicken and olive oil: Bone-in, skinless chicken thighs give the dish its meaty flavor, while extra virgin olive oil adds richness to the chicken and vegetable base.
- Paella rice and chicken broth: Spanish paella rice absorbs the seasoned liquid as it cooks. Enough broth remains for the finished dish to be caldoso, with tender grains surrounded by liquid.
- Vegetables and aromatics: Red bell pepper and onion bring sweetness, garlic adds depth, and runner beans and peas give the rice color and a mixture of textures.
- Tomatoes and sherry: Blended tomatoes form the sauce base, while sherry adds another layer of flavor as it reduces.
- Saffron, smoked paprika, and bay leaves: Saffron gives the broth its distinctive aroma, smoked paprika adds a smoky note, and bay leaves provide a gentle herbal background.
Use rice sold for paella for this version. The quantity of broth and cooking method here are for that style of rice; changing the rice can change how much liquid it absorbs and how long it needs to cook.
How to Make Spanish Chicken and Rice
Here is an overview of the method; the recipe card below includes the full quantities and instructions.
1. Brown the chicken: Season the thighs and brown them in olive oil in a large pot. Transfer them to a plate while you prepare the vegetables.
2. Build the base: Soften the pepper, onion, and garlic in the same pot. Add the runner beans, bay leaves, and smoked paprika, followed by the blended tomatoes. Let the tomatoes simmer before adding and reducing the sherry.
3. Simmer uncovered: Return the chicken to the pot and add the broth, saffron, peas, and paella rice. Bring to a boil, then simmer uncovered, stirring gently occasionally, until the rice is tender and the chicken is cooked through. There should still be broth around the rice.
4. Rest and serve: Take the pot off the heat, cover with a clean kitchen towel, and let it rest briefly. Remove the bay leaves and serve in bowls, including the broth with each portion.
Tips for Spanish Chicken and Rice
- Let the tomato base cook: Give the blended tomatoes their simmering time before adding the sherry, so the base has time to reduce.
- Keep an eye on the bottom: Stir gently occasionally during the uncovered simmer to prevent the rice from catching, without repeatedly agitating the grains.
- Have the bowls ready: Serve after the short rest. As the rice sits, it absorbs more broth and the dish becomes thicker.
How to Store and Reheat
Transfer leftovers to shallow airtight containers and refrigerate promptly, within 2 hours of cooking. Keep refrigerated for up to 3 days. The rice will absorb more broth during storage, so the leftovers will be thicker.
Reheat gently in a saucepan with a splash of chicken broth or water, stirring carefully until the rice and chicken are hot throughout and reach 165°F (74°C). Add a little more liquid as needed to loosen the rice.
What to Serve With Spanish Chicken and Rice
This is a complete meal on its own. A simple green salad makes a light accompaniment, or serve a small bowl of Spanish gazpacho as a starter.
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Recipe
One Pot Spanish Chicken and Rice
Ingredients
- 2 tablespoons extra virgin olive oil - for the chicken
- 500 g bone-in, skinless chicken thighs
- 1 teaspoon salt - for the chicken
- ½ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil - for the vegetables
- 1 red bell pepper - diced
- ½ teaspoon salt - for the vegetables
- 1 onion - chopped
- 2 garlic cloves - minced
- 200 g runner beans - chopped
- 2 bay leaves
- ½ teaspoon smoked paprika
- 3 small tomatoes - blended into a smooth purée
- 50 ml sherry wine
- 1.25 l chicken broth
- ¼ teaspoon saffron threads
- 100 g green peas
- 300 g Spanish paella rice
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Season the 500 g bone-in, skinless chicken thighs with 1 teaspoon salt, and ½ teaspoon ground black pepper. Brown on both sides, then transfer to a plate.
- Add the remaining 3 tablespoons extra virgin olive oil to the pot. Add 1 red bell pepper, diced, and remaining ½ teaspoon salt, and sauté for a few minutes until the pepper begins to soften. Add 1 onion, chopped, and cook for about 5 minutes, until tender. Stir in 2 garlic cloves, minced, and cook for 1 minute, until fragrant.
- Add 200 g runner beans and cook until they begin to soften. Stir in 2 bay leaves and ½ teaspoon smoked paprika, and cook for 30 seconds.
- Add 3 small tomatoes, puréed, and simmer for 5 minutes. Pour in 50 ml sherry wine and simmer for a few minutes, until slightly reduced.
- Return the chicken and any collected juices to the pot. Pour in 1.25 l chicken broth and stir in ¼ teaspoon saffron threads, 100 g green peas, and 300 g Spanish paella rice. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 17 minutes, stirring gently occasionally to prevent sticking. The rice should be tender with broth remaining, and the chicken should reach 74 °C in the thickest part, away from the bone.
- Remove the pot from the heat, cover with a clean kitchen towel, and rest for 5 minutes, keeping the towel away from hot burners. Remove the bay leaves and serve promptly, spooning the chicken, rice, and broth into bowls.
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.