One Pan Spanish Chicken and Rice (Arroz con Pollo): A Flavorful & Easy Weeknight Meal

Imagine a culinary masterpiece that simplifies dinner without compromising on taste. Our One Pan Spanish Chicken and Rice, famously known as Arroz con Pollo, is exactly that. This incredible dish brings together succulent, zesty chicken with fragrant, perfectly cooked rice, all infused with bold, authentic Spanish flavors. It’s a truly mouthwatering experience, crafted in just one pan, making both cooking and cleanup a breeze. This recipe is destined to become a staple in your household, offering a comforting yet exciting meal that everyone will eagerly anticipate.

One Pan Spanish Chicken and Rice with a green onion garnish.

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Why You’ll Love This One-Pan Spanish Chicken and Rice

While there are countless one-pan chicken and rice recipes available, our Spanish rendition stands out with its vibrant, bold flavors. It’s more than just a convenient meal; it’s an experience that transforms a common weeknight dinner into a highly anticipated culinary event. This dish is not only incredibly delicious but also remarkably simple to prepare, making it a true winner for busy families.

The beauty of this Arroz con Pollo recipe lies in its efficiency. Once your chicken is marinated, you can have this flavorful meal on the table in just about 30 minutes! This means you can plan ahead, marinate the chicken in the morning or the night before, and enjoy a quick, stress-free dinner later. The minimal prep work involved makes it an absolute lifesaver for those hectic evenings. You’ll be amazed at how something so easy to create can deliver such an exceptional depth of flavor and satisfaction.

If you appreciate the simplicity and deliciousness of our one-pan recipes, you might also enjoy some of our other family favorites. Explore our Spicy Thai Chicken Noodle Bowl, the irresistible Parmesan Crusted Chicken Tenders (no breadcrumbs), our comforting Baked Chicken and Rice, and the versatile One Pan Roasted Chicken and Vegetables. Each offers a unique flavor profile while maintaining the ease of preparation you love.

Key Ingredients for Authentic Arroz con Pollo

Crafting this incredible Spanish chicken and rice dish relies on a few key ingredients that come together to create its signature flavor. Each component plays a crucial role in delivering that authentic, comforting taste:

Chicken: For optimal flavor and tenderness, we highly recommend using skin-on boneless chicken thighs. The skin crisps up beautifully during cooking, adding a delicious texture and retaining moisture. Boneless chicken breasts can also be used for a leaner option, though they may require slight adjustments to cooking time to prevent drying out.
Seasonings: The heart of this Spanish dish lies in its aromatic spice blend. We use a combination of smoked paprika for its rich, smoky depth, garlic powder for pungent notes, earthy cumin, a hint of warmth from chili powder, and a touch of fragrant Italian seasoning. Generous amounts of kosher salt balance these flavors, and fresh lemons provide a bright, zesty counterpoint.
Liquids: The foundation of the flavorful rice is chicken broth, which infuses the grains with savory goodness. Freshly squeezed lemon juice is also vital, adding a bright acidity that cuts through the richness and enhances the overall zestiness of the dish.
Rice: For this Spanish chicken and rice, we achieve the perfect texture with long-grain white rice. Its individual grains cook up fluffy and distinct, absorbing all the wonderful flavors without becoming overly sticky or clumpy, which is crucial for an authentic Arroz con Pollo.

How to Make One Pan Spanish Chicken And Rice: Step-by-Step Guide

Making this one-pan Spanish chicken and rice is incredibly straightforward, even for novice cooks. Follow these simple steps to bring a taste of Spain to your dinner table:

1. Prepare the Spanish Seasoning Mix

Begin by combining all the dry spices for your Spanish seasoning mix in a small bowl. This includes smoked paprika, garlic powder, kosher salt, ground cumin, chili powder, and Italian seasoning. Whisk them together thoroughly until well blended. This fragrant mix is what will give your chicken and rice its characteristic Spanish flavor. Divide this mixture into two equal halves; one for the chicken marinade and one for the rice.

Raw chicken thighs in a glass bowl covered in seasonings

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2. Marinate the Chicken

Place your boneless chicken thighs in a large bowl or a zip-top bag. Drizzle two tablespoons of olive oil over the chicken, followed by the freshly squeezed juice from half a lemon. Toss the chicken thoroughly to ensure it’s evenly coated in the oil and lemon. Then, sprinkle one half of your prepared seasoning mix over the chicken thighs, rubbing it gently onto both sides. Cover the bowl or seal the bag and refrigerate for at least one hour to allow the flavors to penetrate the meat. For an even more intense flavor, you can marinate it longer, up to 4-6 hours, or even overnight.

3. Sear the Chicken

Heat a large, oven-safe skillet (a cast-iron skillet works wonderfully here) over medium heat. Add the remaining one tablespoon of olive oil to the pan. Once shimmering, carefully place the marinated chicken thighs in the skillet, skin-side down if applicable. Sear the chicken on both sides until beautifully browned and crispy, which should take about 2-3 minutes per side. This step is crucial for developing a rich flavor and a lovely texture. Once seared, transfer the chicken pieces to a clean plate and set aside.

Spanish Chicken thighs seared in skillet with rice and broth added.

4. Cook the Rice with Chicken

Using the same skillet (don’t clean it, as those browned bits add flavor!), add the uncooked long-grain white rice. Pour in the chicken broth, squeeze in the juice from the remaining half lemon, and stir in the second half of your seasoning mix. Stir everything together well to combine, scraping up any delicious browned bits from the bottom of the pan. Carefully nestle the seared chicken pieces on top of the seasoned rice. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes. During this time, the liquid will be absorbed by the rice, the rice will become tender, and the chicken will cook through completely.

5. Crisp the Chicken (Optional but Recommended)

For that extra layer of texture and a beautiful golden-brown finish, preheat your oven broiler. Once the rice is tender and the liquid is absorbed, remove the lid from the skillet. Carefully place the skillet under the broiler for about 3-4 minutes. Keep a close eye on it to prevent burning, as broilers can be very fast. This step will crisp up the chicken skin and give it a delightful texture.

One Pan Spanish Chicken and Rice garnished with lemon slices and chopped green onions.

6. Garnish and Serve

Once out of the oven, garnish your One Pan Spanish Chicken and Rice with fresh lemon slices and a sprinkle of diced green onions, if desired. Season the chicken and rice with a little extra salt and pepper to taste. Serve immediately, while everything is warm and fragrant. We love adding an additional squeeze of fresh lemon juice over the rice just before eating; it brightens the entire dish and truly makes the flavors sing!

Our family absolutely adores this recipe, and we are confident that your family will fall in love with it too. It’s a complete meal that feels gourmet but is surprisingly easy to execute.

One Pan Spanish chicken and rice cooked in the skillet garnished with lemons slices and green onions.

What Sides to Serve with Arroz con Pollo

This One Pan Spanish Chicken and Rice is a wonderfully hearty and complete meal on its own, packed with protein, carbohydrates, and incredible flavor. However, if you wish to complement it further, a simple side can enhance the dining experience without overwhelming the main dish. A crisp, fresh green salad with a light vinaigrette is always an excellent choice, offering a refreshing contrast to the richness of the chicken and rice. You could also serve it alongside some steamed asparagus or green beans for an added vegetable boost. For a more substantial pairing, consider a side of crusty bread to soak up any leftover savory juices from the pan.

Tips and Variations for Your Spanish Chicken and Rice

This recipe is incredibly versatile, allowing for various adaptations to suit your preferences or what you have on hand. Here are some tips and creative variations to make this One Pan Spanish Chicken and Rice your own:

Chicken Choices: While we prefer skin-on boneless chicken thighs for their flavor and moisture, you can certainly use boneless skinless chicken breasts or even chicken legs. This rice bake is highly adaptable. The general cooking time should remain similar, but it’s always best practice to verify the internal temperature of the chicken with a digital thermometer. The chicken should reach an internal temperature of 165 degrees F (74 degrees C) for safe consumption.
Boost the Flavor & Spice: For those who love a bit more kick or a deeper aromatic profile, consider adding finely diced onion and minced garlic directly into the marinade, or sauté them in the skillet before adding the rice. For a spicier version, a pinch of red pepper flakes or a finely chopped bell pepper (red or yellow for sweetness) would be a fantastic addition, sautéed with the rice.
Brown Rice Option: If you prefer to use brown rice for its nutritional benefits and nutty flavor, be aware that it requires a longer cooking time and more liquid. You will need to cook it for an additional 15-20 minutes, or until tender, ensuring all liquid is absorbed. You may also need to increase the chicken broth slightly, usually by about ½ cup per cup of brown rice, but always refer to your rice packaging for exact ratios.
Fresh Herb Garnish: Instead of green onions, elevate the freshness of the dish with a sprinkle of finely chopped fresh cilantro or parsley just before serving. These herbs add a beautiful color and a burst of fresh flavor.
Aromatic Enhancements: For an extra layer of authentic Spanish flavor, stir in one teaspoon of ground coriander with your seasoning mix, or add a small pinch of luxurious saffron threads (soaked in a tablespoon of warm broth first) to the rice and broth mixture before simmering. Saffron will also give your rice a beautiful golden hue.
Add More Vegetables: Easily incorporate more vegetables by tossing in about 3/4 cup of frozen peas during the last 5-10 minutes of the rice cooking time. They add a pop of color and sweetness without requiring extra cooking.
Resting the Dish: Once cooked, allow the skillet to rest, covered, for 5-10 minutes off the heat before serving. This allows the rice to fully absorb any remaining steam and the chicken to reabsorb its juices, resulting in a more tender and flavorful outcome.

Frequently Asked Questions About Arroz con Pollo

What is Arroz con Pollo?

Arroz con Pollo, which literally translates to “rice with chicken” in Spanish, is a beloved and iconic Latin American and Spanish dish. It’s often compared to paella due to its rice base and inclusion of various ingredients cooked together in one pan, but it typically has a simpler, more rustic preparation. Traditionally, it consists of flavorful rice infused with ingredients like onions, garlic, peppers, saffron (or paprika for color and flavor), and of course, chicken. There are numerous regional variations of this dish across the Spanish-speaking world, each with its unique twist on seasonings and additional vegetables, reflecting local culinary traditions.

What’s the best rice to use for arroz con pollo?

For Arroz con Pollo, we find that long-grain white rice is the ideal choice. Varieties like Jasmine or Basmati work wonderfully. The reason for this preference is that long-grain rice cooks up light, fluffy, and with distinct individual grains, allowing it to absorb all the delicious flavors of the broth and seasonings without becoming overly sticky or mushy. Short-grain rice, on the other hand, contains more starch and tends to become much stickier and clumpier, which isn’t the desired texture for this particular dish.

Storing and Freezing One Pan Spanish Chicken and Rice

To properly store leftovers, first allow the One Pan Spanish Chicken and Rice to cool completely to room temperature. Transfer it to an airtight container. It can then be refrigerated for up to 3 days, maintaining its delicious flavor. For longer storage, this dish freezes exceptionally well. Place it in a freezer-safe airtight container or heavy-duty freezer bag, and it can be stored in the freezer for up to 3 months. When you’re ready to reheat, thaw overnight in the refrigerator if frozen. For reheating, gently warm on the stovetop over medium-low heat or in the microwave. You may find that adding a little extra chicken stock or water is necessary to help rehydrate the rice and prevent it from drying out, ensuring it remains tender and flavorful.

More Delicious Chicken Recipes to Explore

If you loved the simplicity and flavor of our One Pan Spanish Chicken and Rice, you’ll be thrilled to discover more of our chicken-centric recipes that promise ease and deliciousness. Expand your culinary repertoire with these other fantastic chicken dishes, perfect for any occasion.

Roasted Chicken with Dijon Cream Sauce

Crispy Chicken Thighs With Garlic Cream Sauce

One Pan Chicken and Dirty Rice

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One Pan Spanish Chicken and Rice Recipe

Crispy zesty chicken nestled in bold mouthwatering, flavorful rice. A fabulous one-pan-meal.

5 from 2 votes

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Course:
Main

Cuisine:
American, Spanish

Prep Time:

5 minutes

Cook Time:

30 minutes

Total Time:

35 minutes

Servings:
6

Calories:

443
kcal

Author:
Don’t Sweat The Recipe

Ingredients

6
boneless chicken thighs
(skin on)
2 1/2
tablespoons
olive oil
divided
1
cup
uncooked white rice
2 1/4
cups
low sodium chicken broth
2
lemons
divided (some for garnish)
1/4
cup
green onions
diced for garnish

Spanish Seasoning Mix

2
teaspoons
smoked paprika
1
teaspoon
garlic powder
1 1/2
teaspoon
kosher salt
1
teaspoon
ground cumin
1
teaspoon
chili powder
1/4
teaspoon
Italian seasoning

US Customary – Metric

Instructions

In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.

2 teaspoons smoked paprika,
1 teaspoon garlic powder,
1 teaspoon ground cumin,
1 teaspoon chili powder,
1/4 teaspoon Italian seasoning,
1 1/2 teaspoon kosher salt
Place chicken in a medium bowl. Drizzle with 1 1/2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken. Cover and refrigerate to marinate for at least 1 hour or more.

6 boneless chicken thighs,
2 1/2 tablespoons olive oil
Drizzle a large ovenproof skillet with remaining 1 tablespoon of oil and bring to medium heat. Sear chicken for 2-3 minutes on each side until browned. Transfer to a plate.
Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Place the chicken on top of the rice. Cover and simmer for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

1 cup uncooked white rice,
2 1/4 cups low sodium chicken broth,
2 lemons
Preheat the broiler of your oven, remove the lid from the skillet, place in the oven for 3-4 minutes to crisp the chicken.
Garnish with lemon slices and chopped green onion, serve immediately.

1/4 cup green onions

Notes

You can use skinless boneless chicken thighs or breasts, this rice bake is versatile. The cooking time should be the same but be sure to check the internal temperature with a digital thermometer. It should read 165 degrees F.

If you choose to use brown rice cook it for an additional 15-20 minutes.

Storing and Freezing Leftovers – Let any leftovers cool to room temperature, place them in an airtight container, and refrigerate for up to 3 days, or freeze for up to 3 months. When reheating you may need to add a little extra chicken stock.

Nutrition