Irresistible One-Pan Spanish Chicken and Rice : The Perfect Weeknight Dinner

Looking for a delicious, easy-to-make dinner that satisfies the whole family? Look no further than this One-Pan Spanish Chicken and Rice! This dish combines savory chicken, fluffy rice, and vibrant Mexican flavors, all cooked in one pan for an easy cleanup. It’s a perfect choice for weeknight dinners or a casual weekend meal with minimal effort.

Whether you’re cooking for two or feeding the whole family, this dish is a quick and flavor-packed solution for busy nights when you need something hearty but don’t want to spend hours in the kitchen. If you love weeknight Mexican meals or one-pan meals for two, this recipe will be your new go-to.

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

This One-Pan Spanish Chicken and Rice is the ultimate comfort food with a bold Spanish twist. The chicken cooks to perfection, staying tender and juicy, while the rice soaks up all the savory flavors from the seasoning and chicken. It’s simple, yet incredibly satisfying with each bite.

Plus, everything cooks in one pan, meaning less time cleaning up and more time enjoying the meal. The Spanish rice adds a perfect balance of flavor, while the spices bring a wonderful depth to the dish. If you’re looking for an easy Spanish dinner recipe, this dish delivers on taste and convenience.

Who This Recipe Is For

This One-Pan Spanish Chicken and Rice recipe is ideal for anyone who enjoys easy one-pan dinners, especially busy families, couples, or those cooking for two. It’s perfect for a quick weeknight meal that doesn’t require a lot of prep time but still delivers on bold flavors.

If you’re a fan of meals with Spanish rice or looking to make a satisfying dinner without the hassle, this recipe is for you. It’s also a great option for anyone who enjoys Mexican-inspired meals with minimal effort but maximum flavor.

Ingredients You’ll Need

To make this One-Pan Spanish Chicken and Rice, you’ll need the following ingredients:

For the Chicken and Rice:

• 4 bone-in, skin-on chicken thighs (or chicken breasts)
• 1 cup long-grain white rice
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 1/2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Olive oil for searing

For Garnish:

• Fresh cilantro (chopped)
• Lime wedges

Ingredient Notes and Variations

• Chicken: Bone-in, skin-on chicken thighs add more flavor and juiciness, but you can use boneless chicken if preferred. Just be sure to adjust cooking time.
• Rice: Long-grain white rice is ideal for this recipe as it cooks evenly and absorbs the flavors of the dish.
• Spices: If you like your dish spicier, you can add cayenne pepper or jalapeños to the recipe to add some heat.
• Tomatoes: Use canned diced tomatoes with green chilies to add extra flavor and a hint of spice. If you prefer a milder version, use plain diced tomatoes.

Kitchen Equipment You’ll Need

• Large skillet or frying pan with a lid
• Measuring spoons and cups
• Knife and cutting board
• Wooden spoon or spatula

Step-by-Step Preparation: How to Make One-Pan Spanish Chicken and Rice

Step 1: Brown the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and chili powder. Add the chicken to the pan, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.

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Step 2: Sauté the Vegetables

In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Stir in the rice and cook for another 1-2 minutes to lightly toast the rice.

Step 3: Add the Liquids

Pour in the chicken broth and diced tomatoes with green chilies, stirring to combine. Taste and adjust seasoning if needed. Bring the mixture to a simmer.

Step 4: Cook the Chicken and Rice

Return the chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).

Step 5: Serve

Once the rice and chicken are cooked through, remove the skillet from the heat. Let it rest for a few minutes. Garnish with freshly chopped cilantro and lime wedges for a burst of flavor. Serve hot and enjoy!

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Pro Tips for the Best One-Pan Spanish Chicken and Rice

• Don’t rush browning the chicken: Browning the chicken helps to develop a deep, rich flavor. Be sure to cook it skin-side down until crispy before flipping.
• Use a lid: Covering the skillet while cooking ensures the rice steams properly and the chicken stays juicy.
• Add more vegetables: Feel free to add peas, corn, or other vegetables to the skillet for extra flavor and color.

Common Mistakes to Avoid

• Not letting the chicken brown: Skipping the browning step can result in a lack of flavor, so take your time to get that golden, crispy skin.
• Not checking rice doneness: If the rice is undercooked, simply add a little more broth and cook for a few more minutes.

Serving Suggestions

This One-Pan Spanish Chicken and Rice pairs beautifully with a simple green salad or a side of roasted vegetables. You can also serve it alongside crispy tortilla chips for a crunchy contrast to the rich rice.

Creative Presentation Ideas

Serve the dish directly in the skillet for a rustic presentation. You can also plate it individually and garnish with fresh cilantro, lime wedges, and a dollop of sour cream for extra creaminess.

Flavor Variations and Add-Ins

• Spicy version: Add more chili powder, cayenne pepper, or jalapeños for a spicier kick.
• Add cheese: Stir in some shredded cheddar or Monterey Jack cheese at the end for a cheesy, melty finish.
• Vegetarian: Replace the chicken with extra beans, like black beans or pinto beans, for a hearty vegetarian option.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet or microwave. Add a splash of broth to keep the rice from drying out.

Make-Ahead Tips

This dish is perfect for meal prep! You can prepare the entire meal in advance and store it in the fridge. Simply reheat it in a skillet when you’re ready to serve.

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Frequently Asked Questions

Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken breasts or thighs, but be mindful of the cooking time. Boneless chicken cooks faster, so be sure to check the internal temperature.

Can I make this dish with brown rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so be sure to check the package instructions and add extra broth if necessary.

Final Thoughts: Why One-Pan Spanish Chicken and Rice Is a Keeper

This One-Pan Spanish Chicken and Rice recipe is a flavorful, satisfying, and easy meal that will quickly become a staple in your cooking routine. It’s perfect for weeknight dinners, family meals, or a casual gathering with friends. With minimal effort and maximum flavor, this dish is a win every time.

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