One Pan Spanish Chicken and Rice recipe

One-pan meals are truly a gift to any busy weeknight cook, aren’t they? In my household, weeknights often feel like a whirlwind of activities, from school pickups to homework help and everything in between. Dinner sometimes feels like an afterthought, but it’s also the one time we all get to sit down together. That’s why recipes that are both simple and satisfying are absolute gold. This One Pan Spanish Chicken and Rice recipe has become a regular in our rotation. The vibrant flavors of Spain, combined with the ease of a single pan, make it a winner every time. My kids, who can sometimes be picky eaters, devour it, and my husband always asks for seconds. The best part? Clean-up is a breeze! If you are looking for a flavorful, fuss-free, and family-approved dinner, you absolutely have to try this. It’s a guaranteed crowd-pleaser and will quickly become a staple in your kitchen too.

Ingredients for One Pan Spanish Chicken and Rice

To create this vibrant and flavorful One Pan Spanish Chicken and Rice, you will need a selection of fresh and pantry-staple ingredients. The beauty of this recipe lies in its simplicity, using common ingredients to create a dish that tastes anything but ordinary. Here’s what you’ll need to gather to bring this Spanish culinary delight to your table:

• Chicken: 1.5 lbs boneless, skinless chicken thighs (you can also use bone-in, skin-on thighs for extra flavor, or chicken breasts if preferred, though thighs remain more moist). Cut into 1-inch pieces if using breasts or keeping thighs whole.
• Rice: 1.5 cups long-grain rice (such as Basmati or Jasmine rice). Long grain rice cooks beautifully in this recipe, absorbing the flavorful broth without becoming mushy. You can also use medium grain rice but adjust cooking time accordingly. Avoid short grain rice as it tends to get too sticky.
• Chicken Broth: 3 cups low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the dish. You can also use vegetable broth for a slightly different flavor profile, or even a combination of chicken and vegetable broth.
• Onion: 1 large yellow onion, chopped. Yellow onions provide a foundational savory flavor to the dish. Dice them into small pieces so they cook evenly and meld seamlessly into the rice.
• Bell Pepper: 1 red bell pepper, chopped. Red bell peppers not only add sweetness and color but also a boost of vitamins. You can use other colors like yellow or orange bell peppers for variety and flavor.
• Garlic: 4 cloves garlic, minced. Fresh garlic is essential for that pungent, aromatic Spanish flavor. Mince it finely to release its flavor fully during cooking.
• Diced Tomatoes: 1 (14.5 oz) can diced tomatoes, undrained. Canned diced tomatoes provide acidity, moisture, and a classic tomato flavor that is integral to Spanish cuisine. Use fire-roasted tomatoes for a smoky depth, if desired.
• Tomato Paste: 2 tablespoons tomato paste. Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the liquid slightly.
• Spanish Chorizo: 4 oz Spanish chorizo, diced (semi-cured, not Mexican chorizo). Spanish chorizo is the star ingredient, lending a smoky, spicy, and savory depth that’s characteristic of Spanish flavors. Make sure to use semi-cured Spanish chorizo, not fresh Mexican chorizo, as they are different products. If you can’t find Spanish chorizo, you can use another smoked sausage, but the flavor profile will be slightly different.
• Green Olives: ½ cup green olives, halved or sliced. Green olives add a salty, briny counterpoint to the richness of the chicken and chorizo. Manzanilla olives or Castelvetrano olives work particularly well.
• Peas: 1 cup frozen peas. Frozen peas add a touch of sweetness and vibrant green color, and they are a convenient and nutritious addition. Add them towards the end of cooking to maintain their bright color and texture.
• Olive Oil: 2 tablespoons olive oil. Olive oil is the heart of Mediterranean cooking and adds a fruity richness to the dish. Use good quality extra virgin olive oil if possible, especially for drizzling at the end.
• Smoked Paprika: 1 tablespoon smoked paprika. Smoked paprika is a key spice that provides that signature smoky Spanish flavor. Don’t substitute with regular paprika, as smoked paprika is crucial for the authentic taste.
• Dried Oregano: 1 teaspoon dried oregano. Oregano adds a warm, slightly peppery herb note that complements the other spices and ingredients.
• Salt: To taste. Salt enhances all the flavors in the dish. Season generously but taste and adjust at the end.
• Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and depth of flavor.
• Fresh Parsley: ¼ cup chopped fresh parsley, for garnish. Fresh parsley adds a bright, fresh finish and visual appeal. Cilantro can also be used if preferred.
• Lemon Wedges: For serving (optional). Lemon wedges provide a burst of acidity that brightens the dish and complements the rich flavors.

This list of ingredients might seem a bit long, but many are pantry staples, and the combination creates a complex and satisfying flavor profile that’s far greater than the sum of its parts. Gather everything beforehand to make the cooking process smooth and enjoyable. Feel free to adjust quantities to your liking, but this recipe provides a perfectly balanced starting point for your One Pan Spanish Chicken and Rice adventure.

Instructions for Making One Pan Spanish Chicken and Rice

Creating this delectable One Pan Spanish Chicken and Rice is surprisingly straightforward. The beauty of this recipe lies not only in its incredible flavor but also in its simplicity and minimal cleanup. Follow these step-by-step instructions to bring this Spanish-inspired dish to life in your own kitchen:

1. Sauté Aromatics and Chorizo: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté for about 5-7 minutes, or until the vegetables have softened and the onion is translucent. Stir occasionally to prevent sticking and ensure even cooking. Next, add the minced garlic and diced Spanish chorizo to the skillet. Cook for another 3-5 minutes, stirring frequently, until the chorizo is lightly browned and fragrant, and the garlic is aromatic. The chorizo will release its flavorful oils into the pan, which will infuse the entire dish.
2. Add Chicken and Spices: Push the vegetables and chorizo to one side of the skillet and add the chicken pieces to the other side. Season the chicken generously with salt, pepper, and smoked paprika. Sear the chicken for 2-3 minutes per side, until lightly browned but not fully cooked. Browning the chicken at this stage adds depth of flavor and helps to create a nice texture. Once the chicken is browned, stir it together with the vegetables and chorizo. Sprinkle the dried oregano over the mixture and stir to combine, ensuring the spices are evenly distributed.
3. Incorporate Tomatoes and Tomato Paste: Add the canned diced tomatoes (undrained) and tomato paste to the skillet. Stir well to combine everything, scraping up any browned bits from the bottom of the pan – this adds even more flavor to the dish. The tomato paste will melt into the mixture, enriching the sauce and adding a layer of umami. Cook for 2-3 minutes, allowing the tomato paste to cook slightly and deepen in flavor.
4. Add Rice and Broth: Pour the long-grain rice into the skillet and stir to ensure it is evenly distributed among the other ingredients. Then, pour in the chicken broth. Stir everything together one last time to ensure the rice is submerged in the liquid. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the skillet tightly with a lid (or aluminum foil if your skillet doesn’t have a lid), and let it simmer gently for 20 minutes. It’s crucial to keep the skillet covered to allow the rice to steam and cook properly.
5. Add Olives and Peas: After 20 minutes of simmering, remove the lid and check the rice. Most of the liquid should be absorbed, and the rice should be almost cooked through. If there’s still a lot of liquid, continue to simmer uncovered for a few more minutes until the liquid is mostly absorbed. Stir in the green olives and frozen peas. Gently mix them into the rice and chicken mixture. Cover the skillet again and cook for another 5 minutes, or until the peas are heated through and the rice is fully cooked and tender. The residual heat will cook the peas perfectly.
6. Rest and Garnish: Remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This resting period is important as it allows the rice to fully absorb any remaining liquid and become perfectly fluffy. Before serving, fluff the rice gently with a fork. Garnish generously with fresh chopped parsley.
7. Serve: Serve your One Pan Spanish Chicken and Rice hot, directly from the skillet, if desired, for a rustic presentation. Offer lemon wedges on the side for those who like a squeeze of citrus to brighten the flavors even further.

Following these simple steps will result in a flavorful, satisfying, and beautifully cooked One Pan Spanish Chicken and Rice dish. The aroma filling your kitchen as it cooks is just a preview of the delicious meal to come. Enjoy the ease of one-pan cooking and the vibrant tastes of Spain!

Nutrition Facts for One Pan Spanish Chicken and Rice

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. Please note that the following nutrition facts are estimates and can vary based on specific ingredients used, portion sizes, and brands. This is an approximate guide for one serving of One Pan Spanish Chicken and Rice, assuming the recipe is divided into 6 servings:

• Servings: Approximately 6 servings
• Calories per Serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 35-40 grams
  • Chicken and chorizo are excellent sources of protein, contributing to muscle building and satiety.
• Fat: 20-25 grams
  • Includes healthy fats from olive oil and chorizo, as well as fats from chicken. The type of chorizo used will affect the fat content.
• Saturated Fat: 6-8 grams
  • Primarily from chorizo and chicken. Consider using leaner chorizo or chicken breast to reduce saturated fat.
• Cholesterol: 150-180 mg
  • From chicken and chorizo.
• Sodium: 600-800 mg
  • Sodium content can vary significantly depending on the type of broth, chorizo, and canned tomatoes used. Using low-sodium broth and being mindful of salt additions can help reduce sodium.
• Carbohydrates: 40-50 grams
  • Primarily from rice, vegetables, and tomatoes.
• Fiber: 4-6 grams
  • From vegetables, tomatoes, and rice. Fiber is important for digestion and helps promote feelings of fullness.
• Sugar: 5-7 grams
  • Naturally occurring sugars from tomatoes, bell peppers, and onions.
• Vitamin C: 20-30% DV (Daily Value)
  • From bell peppers and tomatoes.
• Iron: 10-15% DV
  • From chicken, chorizo, and tomatoes.

Important Considerations:

• Serving Size: These values are based on an estimated serving size. Adjust portion sizes to meet your individual dietary needs.
• Ingredient Variations: Using different types of chorizo, chicken (breasts vs. thighs), or adding more or fewer vegetables will alter the nutritional content.
• Sodium Control: To reduce sodium, use low-sodium chicken broth, rinse canned vegetables (though this can reduce flavor), and be mindful of added salt.
• Fat Content: For a lower-fat version, consider using chicken breast instead of thighs, leaner chorizo, and reducing the amount of olive oil slightly.

This nutritional information is a general guide. For more precise values, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use in your recipe. Enjoy this flavorful dish as part of a balanced diet!

Preparation Time for One Pan Spanish Chicken and Rice

One of the great appeals of this One Pan Spanish Chicken and Rice recipe is its efficiency. It’s perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen. Here’s a breakdown of the approximate time you’ll need to allocate for preparing and cooking this dish:

• Prep Time: 20 minutes
  • This includes chopping the onion, bell pepper, garlic, and chorizo.
  • Measuring out spices, tomato paste, rice, broth, olives, and peas.
  • Cutting the chicken into pieces, if necessary.
  • Having all your ingredients prepped and ready to go before you start cooking streamlines the process and makes cooking more enjoyable.
• Cook Time: 35 minutes
  • Sautéing vegetables and chorizo: 10-12 minutes
  • Searing chicken and adding spices: 5-7 minutes
  • Simmering with rice and broth: 25 minutes (including 5 minutes after adding peas and olives)
  • The majority of the cook time is hands-off simmering, allowing you to attend to other tasks while dinner cooks itself.
• Resting Time: 5-10 minutes
  • Allowing the dish to rest after cooking is crucial for achieving perfectly cooked, fluffy rice. Don’t skip this step!
• Total Time: Approximately 60-65 minutes
  • From start to finish, you can have a flavorful and complete meal on the table in just about an hour. This makes it an excellent choice for weeknight dinners or whenever you need a quick yet impressive dish.

Time-Saving Tips:

• Pre-chop Vegetables: If you are really short on time, you can pre-chop the onion and bell pepper a day or two in advance and store them in airtight containers in the refrigerator.
• Use Pre-minced Garlic: While fresh garlic is always best, using pre-minced garlic from a jar can save a few minutes of prep time.
• Frozen Diced Onions and Peppers: In a pinch, you can use pre-cut frozen diced onions and bell peppers, although fresh vegetables will provide better flavor and texture.
• Read the Recipe Through: Familiarize yourself with all the steps before you begin cooking to ensure a smooth and efficient cooking process.

With just a little over an hour from start to finish, including prep and cook time, this One Pan Spanish Chicken and Rice is a remarkably efficient and delicious meal option. It’s a great way to enjoy a flavorful, home-cooked dinner without spending your entire evening in the kitchen.

How to Serve One Pan Spanish Chicken and Rice

One Pan Spanish Chicken and Rice is a complete and satisfying meal on its own, but you can elevate the dining experience and create a more balanced and varied meal by serving it with complementary side dishes and garnishes. Here are some ideas on how to serve this flavorful dish:

Garnishes for Extra Flavor and Visual Appeal:

• Fresh Parsley or Cilantro: A generous sprinkle of freshly chopped parsley or cilantro right before serving adds a burst of freshness and vibrant green color.
• Lemon Wedges: Serving lemon wedges on the side allows guests to add a squeeze of fresh lemon juice, which brightens the flavors and cuts through the richness of the dish.
• Chopped Green Onions: Thinly sliced green onions provide a mild oniony bite and another layer of fresh flavor.
• Pinch of Smoked Paprika: A light dusting of smoked paprika just before serving enhances the smoky aroma and visual appeal.
• Dollop of Sour Cream or Greek Yogurt: A dollop of cool sour cream or Greek yogurt can add a creamy contrast and tanginess, especially if you like a milder flavor profile.

Side Dishes to Complement the Meal:

• Simple Green Salad: A light and crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken and rice. A simple salad with mixed greens, cucumbers, tomatoes, and a lemon vinaigrette works perfectly.
• Crusty Bread: Serve with warm, crusty bread or baguette slices for soaking up the flavorful sauce and rice. Garlic bread would also be a delicious accompaniment.
• Roasted Asparagus or Green Beans: Roasted vegetables like asparagus or green beans add a healthy and vibrant side dish. Simply toss them with olive oil, salt, and pepper and roast until tender-crisp.
• Spanish Salad (Ensalada Mixta): For a truly Spanish meal, serve with a traditional Ensalada Mixta, which typically includes lettuce, tomatoes, onions, olives, tuna, and hard-boiled eggs.
• Gazpacho: In warmer months, a chilled Spanish gazpacho soup would be a refreshing and flavorful starter before the One Pan Chicken and Rice.
• Patatas Bravas: For a more indulgent and Spanish-themed meal, consider serving Patatas Bravas (spicy potatoes) as a starter or side dish.

Serving Occasions:

• Weeknight Family Dinners: This recipe is perfect for easy and satisfying weeknight meals.
• Casual Gatherings: It’s great for casual get-togethers with friends and family. It’s easy to scale up the recipe to feed a larger crowd.
• Potlucks and Picnics: One Pan Spanish Chicken and Rice travels well and can be served warm or at room temperature, making it suitable for potlucks and picnics.
• Make-Ahead Meal Prep: This dish is excellent for meal prepping. Prepare it on the weekend and enjoy it for lunches or dinners throughout the week.

By offering a variety of garnishes and side dishes, you can customize the serving experience and create a well-rounded and delicious meal centered around this flavorful One Pan Spanish Chicken and Rice. Don’t be afraid to get creative and choose sides that you and your family enjoy!

Additional Tips for Perfect One Pan Spanish Chicken and Rice

While this One Pan Spanish Chicken and Rice recipe is already quite straightforward, a few extra tips and tricks can help you elevate it from good to absolutely fantastic. Here are five additional tips to ensure your dish is a resounding success every time:

1. Don’t Skip Browning the Chicken and Chorizo: Taking the time to brown the chicken and chorizo in the initial steps is crucial for developing deep, rich flavors. Searing the chicken creates a flavorful crust and seals in moisture, while browning the chorizo releases its flavorful oils and adds a smoky depth to the dish. Resist the urge to rush this step – it makes a significant difference in the final taste.
2. Use Quality Spanish Chorizo: Spanish chorizo is the star ingredient that truly defines the flavor profile of this dish. Make sure to use semi-cured Spanish chorizo, not fresh Mexican chorizo. Spanish chorizo is typically firmer, drier, and has a more intense, smoky, and paprika-forward flavor. Investing in good quality Spanish chorizo will elevate the entire dish. If you have access to different types of Spanish chorizo, you can experiment with spicy or sweet versions to tailor the heat level to your preference.
3. Proper Liquid Ratio is Key for Rice: Getting the liquid ratio right is essential for perfectly cooked rice in a one-pan dish. The recipe calls for 1.5 cups of rice and 3 cups of chicken broth, which is a 2:1 liquid-to-rice ratio. This ratio is generally ideal for long-grain rice. However, rice varieties can vary in their liquid absorption. If your rice is still slightly undercooked after the initial 20 minutes of simmering, add a splash more broth (¼ cup at a time) and continue to simmer until the rice is tender and the liquid is absorbed. Conversely, if the liquid is absorbed too quickly and the rice is still hard, you may have used too much heat or not enough liquid.
4. Adjust Spices to Your Taste: The recipe uses smoked paprika and oregano as key spices, which are essential for the Spanish flavor. However, you can adjust the amounts to your personal preference. If you like a smokier flavor, you can add a little extra smoked paprika. If you prefer a more herbaceous note, increase the oregano slightly. You can also experiment with adding a pinch of saffron threads for a more authentic Spanish touch and a beautiful golden color (though saffron is optional and can be expensive). Taste and adjust seasonings as you cook to ensure the flavor profile is to your liking.
5. Don’t Overcook the Peas: Frozen peas are best added towards the very end of the cooking process. Adding them too early can result in mushy, overcooked peas that lose their vibrant green color. Stirring them in during the last 5 minutes of cooking, or even just letting them sit covered off the heat for a few minutes, will heat them through perfectly while maintaining their bright color and slightly sweet, fresh flavor. If using canned peas, drain and rinse them and add them right at the very end to just warm through, as they are already cooked.

By keeping these tips in mind, you can consistently create a delicious and perfectly cooked One Pan Spanish Chicken and Rice that will impress your family and friends. It’s all about paying attention to the details and understanding the key elements that contribute to the overall flavor and texture of the dish.

Frequently Asked Questions (FAQ) About One Pan Spanish Chicken and Rice

You might have some questions as you prepare to make this delicious One Pan Spanish Chicken and Rice. Here are answers to five frequently asked questions to help you navigate the recipe with confidence:

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can definitely use chicken breasts instead of thighs. Chicken breasts will result in a leaner dish. However, keep in mind that chicken breasts tend to dry out more easily than thighs. To prevent them from becoming dry, you can cut them into slightly larger pieces and be careful not to overcook them. Chicken thighs are generally more forgiving and stay moist and flavorful even if cooked a bit longer, which makes them a popular choice for one-pan dishes. If using chicken breasts, check for doneness a bit earlier and ensure they are cooked through but still juicy.

Q2: Can I make this recipe vegetarian or vegan?

A: While this recipe is centered around chicken and chorizo, you can adapt it to be vegetarian or vegan with some modifications. To make it vegetarian, you can omit the chicken and chorizo and add more vegetables. Consider adding ingredients like chickpeas, artichoke hearts, or roasted vegetables like zucchini, eggplant, or mushrooms. To make it vegan, ensure you use vegetable broth instead of chicken broth and omit the chicken and chorizo. For a vegan “chorizo” flavor, you can use smoked paprika, smoked salt, and a touch of chili powder, or look for vegan chorizo substitutes available in some grocery stores. Nutritional yeast can also add a savory, umami flavor.

Q3: Can I use a different type of rice?

A: Long-grain rice, such as Basmati or Jasmine, is recommended for this recipe because it cooks well in one-pan dishes and absorbs the flavorful broth without becoming mushy. You can use medium-grain rice like Arborio rice (used for risotto), but you may need to adjust the liquid ratio and cooking time, and the texture will be creamier. Short-grain rice varieties are generally not recommended as they tend to become too sticky and mushy in this type of recipe. Brown rice can also be used, but it requires significantly longer cooking time and more liquid. If using brown rice, you may need to partially cook it separately before adding it to the skillet with the other ingredients.

Q4: Can I prepare this dish ahead of time?

A: Yes, One Pan Spanish Chicken and Rice is a great make-ahead dish. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. When reheating, you can microwave it in portions or reheat it in a skillet over medium heat with a splash of broth or water to prevent it from drying out. Reheating in the oven is also an option, covered, at 350°F (175°C) until heated through. The flavors often meld and deepen even further overnight, making it even more delicious the next day. This makes it perfect for meal prepping or for busy weeknights when you want dinner ready in minutes.

Q5: Can I add other vegetables to this recipe?

A: Absolutely! One of the wonderful things about this recipe is its versatility. You can easily add other vegetables to customize it to your liking and use up what you have on hand. Good additions include:

• Mushrooms: Sliced mushrooms can be sautéed along with the onions and peppers.
• Zucchini or Eggplant: Diced zucchini or eggplant can be added with the bell peppers.
• Artichoke Hearts: Canned or frozen artichoke hearts add a briny, slightly tangy flavor.
• Carrots: Diced carrots add sweetness and color and can be sautéed with the onions.
• Spinach or Kale: Fresh spinach or kale can be stirred in during the last few minutes of cooking, similar to the peas.

Feel free to experiment with different vegetables to create your own personalized version of One Pan Spanish Chicken and Rice. The key is to add vegetables that will cook in roughly the same amount of time as the rice and chicken, or adjust their size accordingly.

Hopefully, these FAQs have addressed any questions you might have. Now you’re fully equipped to confidently create a delicious and satisfying One Pan Spanish Chicken and Rice! Enjoy the cooking process and the flavorful results!

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