Juicy, golden-browned chicken thighs nestled in a rich, smoky tomato rice with sweet bell peppers and aromatic spices—this hearty one-skillet dish is comfort food at its best, inspired by traditional Spanish flavors. It’s a well-balanced meal made in a single pan, perfect for weeknight dinners or relaxed entertaining.

Why You’ll Love This Recipe

This dish delivers big flavor with minimal cleanup. The savory, spice-infused rice is the ideal base for tender, crisp-skinned chicken thighs, and the balance of tomatoes, peppers, and seasonings gives it a deeply satisfying, rustic character. It’s a complete meal in one pot—filling, wholesome, and wonderfully aromatic as it simmers. Even better, it uses pantry staples and comes together in under an hour.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

5 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes (optional)
1 cup long grain rice, rinsed
1 1/2 cups chicken broth
1 cup crushed tomatoes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

directions

Heat olive oil in a large skillet or cast iron pan over medium heat.
Season chicken thighs with salt, pepper, and a bit of smoked paprika.
Sear the chicken skin-side down until golden, about 5–6 minutes per side. Remove and set aside.
In the same skillet, sauté onion, garlic, and red bell pepper for 2–3 minutes until softened.
Stir in the remaining paprika, cumin, and chili flakes.
Add rice, crushed tomatoes, and chicken broth. Stir to combine and season to taste.
Nestle the chicken thighs back into the skillet, skin-side up.
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and chicken is fully cooked.
Remove from heat and let rest for 5 minutes. Garnish with fresh parsley before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Use chicken drumsticks: A great alternative if thighs aren’t available. Adjust cooking time slightly.
Add vegetables: Peas, chopped spinach, or zucchini make tasty additions.
Make it spicier: Increase chili flakes or add a dash of cayenne.
Rice alternatives: Try basmati or jasmine rice, adjusting liquid as needed.
Herb twist: Add fresh thyme or oregano for a more herbaceous flavor.

storage/reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Cool completely and freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheat: Warm gently in a covered skillet over medium-low heat with a splash of broth or water to loosen the rice. Microwave in short intervals if preferred.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, but reduce the cooking time slightly. Boneless thighs or breasts may dry out more easily, so monitor closely.

What type of rice works best for this recipe?

Long grain white rice is ideal for a fluffy texture, but basmati or jasmine rice are good alternatives. Avoid short grain or sticky rice.

How do I prevent the rice from becoming mushy?

Make sure to rinse the rice before adding it, and avoid overcooking. Keep the heat low once simmering starts.

Can I use canned diced tomatoes instead of crushed?

Yes, though crushed tomatoes provide a more cohesive sauce. If using diced, you might want to slightly mash them for a smoother texture.

Is this dish spicy?

The chili flakes add a gentle heat. You can omit them for a milder version or increase for more kick.

Can I make this dish vegetarian?

Yes, omit the chicken and replace the broth with vegetable stock. Add chickpeas or tofu for protein.

What if I don’t have smoked paprika?

Regular paprika can be used, but smoked paprika adds a deeper, more authentic flavor.

Can I double this recipe?

Absolutely. Use a larger skillet or Dutch oven to ensure even cooking, and extend the cooking time slightly.

What’s the best skillet to use?

A large, heavy-bottomed skillet or cast iron pan works best for even heat distribution and crisping the chicken skin.

Should I stir the rice while it cooks?

No, stirring may cause the rice to become mushy. Once the lid is on, let it cook undisturbed.

Conclusion

One-Pot Spanish Chicken and Rice is a satisfying, robust dish full of traditional flavors with a simple, one-pan method that suits any home cook. Whether you’re preparing a quick family dinner or a casual dinner party entrée, this recipe is reliable, versatile, and always crowd-pleasing. With just a few basic ingredients and under an hour of cook time, this is one recipe you’ll come back to again and again.