One Pan Spanish Chicken and Rice (Print View)

Tender spiced chicken and colorful vegetables simmer with saffron-infused rice in this easy Spanish-style bake.

# 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 Make:

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 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.
05 - Stir in rice and saffron (or turmeric, if using); 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 temp 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 Suggestions:

01 -
  • Everything cooks in one pan so you spend approximately zero minutes scrubbing multiple pots afterward
  • The chicken skin gets impossibly crispy while the rice underneath absorbs all those rendered juices
  • Its one of those meals that tastes even better the next day, if you somehow have leftovers
02 -
  • Do not skip searing the chicken first—this creates flavor and texture you cannot achieve by baking alone
  • Drain the tomatoes really well or your rice will never properly absorb the liquid
  • Letting it rest for 5 minutes is not optional unless you want rice soup instead of fluffy grains
03 -
  • Use a light colored pan so you can see when the rice is perfectly toasted and not burning
  • Room temperature chicken sears more evenly than cold straight from the fridge
  • If the rice is still crunchy after the initial baking time, add a splash more broth and cover for 5 more minutes

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