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You are here: Home / Recipes / Recipes by Course / Main Meal / One-Pot Spanish Chicken with Rice

One-Pot Spanish Chicken with Rice

Published on February 20, 2020 by Helen Best-Shaw 44 Comments
Last Updated on May 21, 2021

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Close up of one pot spanish chicken and rich

Easy Spanish chicken with rice will become your new favourite one-pot chicken dish. With big, zesty flavours, it cooks in one pan, and is ready in about 30 minutes.

A close up of a spoon taking a serving of rice with chicken.

Everything You Need To Know

  • Easy Spanish Chicken
  • Why You Will Love This One-Pot Chicken with Rice 
  • Choosing the Right Ingredients
  • How to Make One-Pot Spanish Chicken with Rice 
  • Add Some Extra Veg
  • One-Pot Chicken – Hints, Tips and Variations 
  • More Rice One Pots and Rice Dishes
  • One-Pot Spanish Chicken with Rice

Easy Spanish Chicken

We are big on easy one pot meals here. When I’ve been cooking and photographing all day, and done some exercise (when you work with food you have to get moving at least once a day), I still want a proper dinner. 

We’ve been making lots of stove top rice recently. Rather than serving it as a side, I wanted to turn it into a complete meal. This Spanish chicken with rice was the result. It really couldn’t be easier. Simply fry up some chopped chicken, chorizo, and onions. Then add some seasoning, tomato and rice and leave it to do it thing. Dinner is ready in 30 minutes. 

When I tested this recipe a few days ago, I made a double batch for lunch with my goddaughter and her mother. I had hoped that there would be some leftovers. No chance! It was so good that we all had thirds and scraped the pan clean.

I make this in a shallow cast-iron casserole dish (Dutch oven), but a heavy frying pan or skillet with a close-fitting lid would also work. For tomato-based dishes like this one, it is better to use an enamelled pan. This is because direct contact with cast iron can add a metallic taste to the dish.   

Why You Will Love This One-Pot Chicken with Rice 

  • One pot means less washing up! What’s not to love? 
  • It is an easy no fuss recipe. 
  • Once prepared, it cooks itself, making it perfect for a mid-week after work recipe. You can do some chores, shower or open the wine while it cooks.  
  • It is adaptable – add a bit of this, a bit more of this or leave a bit of that out. Your dinner, your rules!  
  • It is scalable – make a double or even a triple batch.
  • This makes two huge servings at under 500 KCal a portion!
  • Leftovers (if you have them) are perfect for packed work lunches, or can be frozen.  

The beauty of cooking rice by the absorption method is that you can measure by volume. Just follow the instructions to get perfect rice every time. You do need a heavy pan with a well-fitting lid and you must resist the temptation to peek at the rice as it cooks.   

Choosing the Right Ingredients

Chicken – It is far cheaper to buy a whole chicken and joint it, and you get less plastic waste too. I know, however, that very few people do that.

I usually buy thighs if I want chicken pieces, as they are moister and have more flavour. If you buy skin-on thighs, simply pull the skins off. Then use a small paring knife to cut out the bones. Put the skin and bone in a bag in the freezer for the next time you make stock or bone broth. If you really don’t want the fuss of filleting, then just buy thigh fillets.

I only buy free range and preferably organic chicken. You only need one thigh per person for this one-pot chicken, and I think that the higher welfare and better flavour is worth the extra cost.

Canned Tomatoes – All tinned tomatoes are not equal. I usually buy chopped for ease and speed.

I know I’m always saying this but we have found that the cheapest ones are a false economy. They are generally thin and really rather flavourless, and can even have a metallic taste. You don’t need a super-duper premium brand but please choose carefully. The ones I buy are usually around £1 a can, but they are often on offer, so I stock up when they are half price.

This recipe uses half a can. The remainder can be decanted into a plastic tub and frozen until you need it. 

How to Make One-Pot Spanish Chicken with Rice 

These step by step instructions have lots of hints and tips to help you make the recipe successfully the first time, as well as my secrets to help you become a better and more confident cook.  

The ingredients for my easy one-pot Spanish chicken with rice, chorizo, olives, peppers and tomato

Step One – Grab your ingredients, just to check you have everything. Measure everything out and put the packets away while you still have clean hands!

By far the easiest way to chop up chicken pieces is with a sharp pair of kitchen scissors. 

Frying chicken, onion, garlic and chorizo sausage in a shallow casserole dish.

Step Two – Add a glug of olive oil to the pan. You won’t need much, as fat comes out of the chorizo as you cook it (this flavours the dish). Fry the chopped onion, garlic, chicken thighs and chorizo with a pinch of salt.    

Paprika and sliced peppers are added to cooked chicken and onions.

Step Three – The onion will become translucent, the chicken will start to brown and the chorizo will shrink to half its original size. At this point, add the paprika and chopped peppers and give it all a good stir.

I’ve used jarred roasted peppers here. This saves all the fuss of roasting and peeling them, and if they are on offer they are often cheaper than fresh. They can sometimes be a bit vinegary, so have a taste and rinse if needed. If you prefer to use fresh peppers, cut into strips and add along with the onion. 

A casserole of one-pot chicken with all the ingredients added, then stirred in with lemon slices

Step Four – Stir in the rice and add the tomatoes, tomato puree, olives, and stock. Add a couple of lemon slices for extra flavour.  

Remember to waste nothing with flavour! Pour the stock into the empty tomato can before you add it to the pot. Give it a good swirl to catch all the last bits of juice. 

Step Five – Bring to a simmer, put the lid on the pan and turn the heat right down. I need to use a heat diffuser ring with my stove. Otherwise, the rice catches and can stick to the bottom of the pan, even on the lowest heat.

Leave the rice to do its thing for 18 minutes. Turn the heat off and wait another 5 minutes.  

The cooked one-pot Spanish chicken with rice, ready to serve.

Step Six – Fluff up the rice with a fork and garnish with fresh black pepper and fresh slices of lemon. Serve your Spanish chicken with salad or steamed greens. 

Add Some Extra Veg

If you think in terms of the health advice to eat at least five portions of veg each day, you are getting two portions per person in this recipe. I would usually serve it with a salad, or some steamed greens, so you have at least three or four portions. If, however, you prefer to mix everything in together, it is really easy to add extra veg to your Spanish chicken with rice. Try any of the following:

  • Throw in a few stalks of chopped celery and fry along with the onion
  • Put some peeled and diced carrot in the pan with the onion (you could use a whole bag of soffritto mix)
  • Add sliced mushrooms or courgettes along with the peppers at step three 
  • Add cauliflower or broccoli along with the stock
  • If you have leftovers, stir in a scoop of roasted squash or other roast veg
  • Throw in a handful of peas and corn at the end of cooking (I usually zap them in the microwave for a minute to defrost and warm them up.)
  • Stir through a generous handful of spinach at the end of cooking. 

One-Pot Chicken – Hints, Tips and Variations 

  • Leave the lid on the pan while it cooks. The first time you make a stove-top rice, do check it half-way through. If the heat isn’t low enough, it can catch and burn at the bottom. Many stoves, particularly gas, need a diffuser ring to get the heat gentle enough. However, if you take the lid off, you will need to add a little extra liquid. Once you know how your cooker behaves, try to leave the lid on throughout.
  • This dish could be made in the oven. Follow the technique in my chicken biryani, another great one-pot chicken dish. Cook the chicken on the stove as above. 
  • Leftover roast chicken is just as delicious. Add it in at step 3 instead of cooking chicken from scratch.
  • If you don’t have chorizo, then use chopped bacon. If you don’t eat pork you could try bacon substitutes or leave it out.
  • You could substitute smoked paprika for the regular sort to get some of the smokiness without the pork products.
  • You can bulk this out by adding a can of chickpeas. 
  • As lovely as unfinished/non-coated cast iron cookware is, never use it to cook tomato-based dishes as they will taste metallic. Use an enamelled or stainless steel pot.
  • Any long grain white rice will work. I prefer basmati. Brown rice will work but will take longer and will probably need more liquid. 
  • Add a splash of white wine, sherry or vermouth. 
  • Leftover Spanish chicken with rice is delicious microwaved for a quick lunch. You can also freeze leftovers. 

A top down view of easy one-pot Spanish chicken, garnished with parsley leaves

More Rice One Pots and Rice Dishes

  • Greek chicken
  • Peri peri chicken
  • Nandos rice
  • Spicy rice
  • Mushroom rice
  • Pilau rice (Pressure Cooker Pilau rice)
  • Leftover chicken biryani 
  • Leftover turkey biryani
  • Moroccan chicken
  • Leftover lamb biryani
  • Other easy rice recipes 
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A close up of Spanish chicken and rice, with olives, peppers and lemon wedges
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5 from 31 votes

One-Pot Spanish Chicken with Rice

Easy Spanish chicken with rice will become your new favourite one-pot chicken dish. With big, zesty flavours, it cooks in one pan, and is ready in about 30 minutes.
Servings: 2
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time18 mins
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Ingredients

  • 2 tsp olive oil
  • 1 onion (peeled & diced)
  • 2 cloves garlic (peeled and sliced)
  • 30 g chorizo (about 2", sliced and cut into quarters)
  • 2 chicken thighs (filleted, diced)
  • 1 tsp paprika (or more to taste)
  • 2 roasted red peppers (sliced)
  • 200 g chopped tomatoes (half a can)
  • 2 tsp tomato puree
  • 1/2 cup rice (115g)
  • 1 cup stock or broth (chicken or vegetable - 240ml)
  • 30 g olives (stoned, sliced - about 30g)
  • 1 lemon

Instructions

  • Heat the oil in a large saute dish or shallow casserole with a well-fitting lid. Fry the onion, garlic, chicken and chorizo, stirring well. You don't need a lot of oil as plenty of fat will come out of the chorizo.
  • Add the paprika and peppers when the onion has cooked enough to be translucent, the chicken has started to brown and the chorizo has reduced in size by half. Stir in well to coat the chicken in the spice, and fry for a further minute or so.
  • Add the rest of the ingredients; the rice, canned tomatoes, tomato puree, olives and stock. Add a wedge or two of lemon for extra flavour. Season with salt and pepper.
  • Bring up to a simmer, cover with the lid and turn the heat down to a very gentle simmer. If using a gas hob, you may need a diffuser, even on the smallest ring.
  • Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
  • Fluff up the rice with a fork, adjust the seasoning to taste, and serve, garnished with fresh slices of lemon.

Notes

How to add extra
  • Throw in a few stalks of chopped celery and fry along with the onion. 
    Add some peeled and diced carrot (you could use a whole bag of soffritto mix)
  • Add sliced mushrooms at step three. 
  • Add a scoop of roasted squash.
  • Throw in a handful of peas and corn at the end of cooking, I usually zap them in the microwave for a minute to defrost and warm them up. 
  • Stir through a generous handful of spinach. 
  • It's worth spending a little extra on quality ingredients. I find that there are real differences between the absolute cheapest canned tomatoes and a better brand, so it's worth trading up. 
  • But don't waste any! Rinse out the tomato can with a splash of the stock to get every drop of juice. 
  • Jarred roasted peppers work well in this dish, with good flavour and economical priced. If they are preserved in vinegar, rinse well before adding to the dish. 
  • The easiest way to cut up chicken is with a pair of scissors or poultry shears.
  • Add a glug of white wine, sherry or vermouth along with the stock. 
  • This dish could be made in the oven. Use the technique used in my chicken biryani just cooking the chicken on the stovetop as above rather than using leftover. 
Nutritional Information 
  • This recipe is 18 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
One-Pot Spanish Chicken with Rice
Amount Per Serving
Calories 484 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 99mg33%
Sodium 1358mg59%
Potassium 805mg23%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 7g8%
Protein 27g54%
Vitamin A 1651IU33%
Vitamin C 65mg79%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main, One Pot
Cuisine: Spanish
Keyword: Spanish chicken and rice
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If you like this recipe, why not try my baked rice and egg pots? For a lighter chicken dish, make my lemon chicken bowl. 

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Filed Under: Easy Rice Recipes, Main Meal, Poultry, Recipes, Recipes by Course, Spanish Ingredients: Chicken, Chorizo, Rice, Tomatoes (Canned / Tinned)

Previous Post: « Easy Mushroom Rice
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    Recipe Rating




  1. mohan kumar

    5 stars
    This sounds gorgeous! I’m actually considering making this!
    Thank you for sharing.

    Reply
    • Helen

      It is a really tasty and easy meal.

      Reply
  2. Brenda

    5 stars
    Such an easy meal to make and the chicken ends up really tasty. Ideal for a mid-week family meal in our house.

    Reply
    • Helen

      One pot cooking is always helpful in a busy house.

      Reply
  3. Sally Potter

    5 stars
    I love rice dishes like this, delicious and satisfying. Real comfort food that is also healthy and nutritious too.

    Reply
    • Helen

      It is great for packing in as many veggies as you want.

      Reply
  4. kim

    5 stars
    Love this recipe! It was so easy and tasty! Will definitely be making again and again!

    Reply
    • Helen

      So pleased you enjoyed it!

      Reply
  5. Jen

    5 stars
    This definitely kicked up our normal chicken dinner routine. Loved all the flavors and thank you for the tip about cutting the chicken with kitchen scissors, such a helpful tip!

    Reply
    • Helen

      I cut nearly everything possibly up with kitchen scissors.

      Reply
  6. Mirlene

    5 stars
    The amount of colors makes this dish so welcome in my house. Healthy, delicious and just perfect for this part of the year!

    Reply
    • Helen

      nothing like a multicoloured dinner!

      Reply
  7. Tonje

    5 stars
    Yum! This looks so flavourful, perfect easy weeknight dinner.

    Reply
    • Helen

      it is perfect for a weeknight dinner.

      Reply
  8. Tara

    5 stars
    A total flavor explosion — definitely making again!

    Reply
    • Helen

      I’m so glad you enjoyed it!

      Reply
  9. Samantha Donnelly

    5 stars
    I do love the sound of this not only for the recipe but one pot cooking as well, this is definitely a recipe I am going to be trying

    Reply
    • Helen

      One pot for the win!

      Reply
  10. Surekha

    5 stars
    I love the flavors here, and I love that it’s a one pot dish. I am always busy, so I need recipes that are fast and easy.

    Reply
    • Helen

      We love our one pot dishes!

      Reply
  11. Roger Willis

    5 stars
    How awesome is this recipe!? My wife and I love eating Spanish cuisine, and I’m always looking for new and flavorful meals, not to mention simple. I can’t wait to make this for her!

    Reply
    • Helen

      Such a easy to make dish and so tasty.

      Reply
  12. Jenni

    5 stars
    This sounds amazing – I will have to give it a go. I am a big fan of one pot recipes as who doesn’t love less washing up. I can just imagine that this tastes incredible!

    Reply
    • Helen

      One pot recipes are certainly a favourite here.

      Reply
  13. Kara Guppy

    5 stars
    Sebby has spanish chicken when we were on holiday and he loved it, will definitely make this for him

    Reply
    • Helen

      So easy to make too.

      Reply
  14. Rhian Westbury

    5 stars
    I love one pot things as you’re right so much less washing up! This sounds so tasty although I’d sub out the olives x

    Reply
    • Helen

      Olives aren’t to everyone’s tastes.

      Reply
  15. Kacie Morgan

    5 stars
    I do love Spanish cuisine and this one-pot Spanish chicken dish looks right up my street. Maybe I’ll give it go sometime.

    Reply
    • Helen

      So easy, and so very tasty.

      Reply
  16. Rebecca Smith

    5 stars
    Spanish chicken and rice is one of mine and Steve’s favourite dishes to have and this version looks delicious. I love that this is a one pot dish too.

    Reply
    • Helen

      We are a great fan of one pot dishes.

      Reply
  17. Jennifer Gladwin

    5 stars
    This looks delicious and full of flavour. I’ve actually been looking for new chicken dishes for the whole family so I’m definitely going to try this.

    Reply
    • Helen

      It is an ideal recipe for feeding the family.

      Reply
  18. Gemma

    5 stars
    This is such a good recipe, and a firm favourite in our house. Will be making it again for sure.

    Reply
    • Helen

      So glad you enjoyed it.

      Reply
  19. Kristy D

    5 stars
    The flavors are so good in this dish, it is a great way to enjoy chicken.

    Reply
    • Helen

      The flavours are lovely.

      Reply
  20. Laura

    5 stars
    Spanish chicken is one of our absolute favourites but have never considered doing it one pot style so shall give your recipe a whirl next time we make it x

    Reply
  21. Elizabeth Williams

    5 stars
    This recipe sounds and looks delicious. Love that it is one pot, fuss free and once prepared it cooks itself. Going to try it this weekend.

    Reply
  22. Jess Howliston

    5 stars
    YUM! This looks and sounds so tasty, the colours in this dish are so vibrant they remind me of a Spanish summer day! I love that its so quick and easy to make and all in one pot too, perfect for busy days when I can chuck it all in and still end up with a yummy family meal at the end!

    Reply
  23. Lynne

    5 stars
    One pot dishes are always welcome in this house, and this recipe did not fail to satisfy the taste buds. Such a tasty dish and added to my list of favourites now.

    Reply
  24. Jean King

    5 stars
    Have made this three times now, varying the veg sometimes and it is always a success. Thank you Helen.

    Reply
    • Helen

      thank you Jean, so pleased you like the recipe.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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