Spanish Chicken and Rice

Ingredients

• 30 mlolive oil, divided
• 1onion, finely chopped
• 3 large clovesgarlic, minced
• 2 largeRoma tomatoes, blanched and cut into small cubes
• A pinchsaffron
• 1 tspsmoked paprika
• 590 ml (2½ cups)low-sodium chicken stock
• 185 g (1 cup)uncooked long-grain rice
• 1lemon
• 6bone-in chicken thighs
• 1 tbspolive oil
• 2 tspsmoked paprika
• 2 tspground cumin
• 1 tspground coriander
• 1 tspgarlic powder
• ¼ tspblack pepper
• ½ tspsalt
• To garnishchopped parsley

Instructions

1. 1

   Season the chicken

   In a bowl, combine 1 tbsp olive oil with 2 tsp smoked paprika, the cumin, coriander, garlic powder, salt and pepper. Rub the mixture over the chicken thighs.

2. 2

   Brown the thighs

   Heat the remaining 1 tbsp olive oil in a wide, flat pot. Brown the chicken for about 5 minutes on each side, then cover it with foil and set it aside.

3. 3

   Cook the aromatics

   Add the chopped onion to the same pot and sauté until translucent. Add the minced garlic and cook for a further minute.

4. 4

   Add the spices

   Stir in 1 tsp smoked paprika and a pinch of saffron. If you like, toast the saffron briefly and crush it between your fingers before adding it.

5. 5

   Simmer the rice

   Add the tomatoes and cook for 5 minutes. Stir in the rice and chicken stock, then arrange the chicken on top. Cover and simmer over low heat for 45 minutes to 1 hour.

6. 6

   Finish and serve

   Squeeze the lemon juice over the rice before serving and garnish with chopped parsley.

What is Spanish chicken and rice?

This is a one-pot chicken-and-rice dish seasoned with smoked paprika, cumin, coriander and saffron. It draws on flavours common in Spanish cooking, though the recipe’s precise regional origin is not specified.

The chicken browns before it simmers over the rice, adding savoury flavour to the pot. Tomatoes and saffron colour the rice, while lemon brings a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 43g protein, 47g carbs, 31g fat.

The rice and tomatoes provide most of the carbohydrates, while the chicken thighs contribute most of the protein and a substantial share of the fat. Olive oil adds further fat to the dish. Balance a serving with a green salad or extra vegetables alongside.

The spice rub

For the chicken: olive oil helps the paprika, cumin, coriander, garlic powder, salt and pepper cling to the thighs. Rub the seasoning over all sides so each piece is well coated.

For the saffron: crushing it between your fingers after a brief toast helps disperse it through the rice. Keep the toasting brief, as the strands are delicate.

Build flavour in the same pot

Brown the chicken first, then use the same pot for the onion and garlic. The browned residue left behind adds depth to the rice as it cooks.

Cook the onion until translucent and give the garlic just a minute before adding the spices. This softens the aromatics without letting the garlic scorch.

Get the rice texture right

Rice and stock: stir them together well before placing the chicken on top. Keep the pot covered and the heat low so the rice can absorb the liquid steadily.

Doneness: check that the rice is tender and the chicken is cooked through before serving. If the rice is still firm after the stated simmer, continue cooking until tender.

Timing and heat

The method gives a simmering time of 45 minutes to 1 hour, so start checking towards the earlier end of that range. Keep the heat low and the lid on while it cooks.

The chicken is browned for about 5 minutes per side before simmering. If the pot is crowded, brown the thighs in batches so they colour rather than steam.

Serve it simply

Squeeze lemon juice over the rice just before serving to lift the rich, smoky flavours. Chopped parsley adds a fresh, herbal note.

The chicken and rice make a complete, filling base for a meal. A simple green salad or steamed green vegetables make an easy accompaniment.

Recipe notes & tips

• Use a wide pot with a close-fitting lid so the rice cooks evenly.
• Pat the chicken dry before rubbing on the seasoning to help it brown.
• Let the chicken sit under foil while you start the rice base.
• Keep the simmer gentle to reduce the chance of the rice catching on the bottom.
• Taste the rice before serving and adjust the lemon to suit your preference.

Variations

• Add peas: stir them in near the end of cooking so they stay bright.
• Use chicken drumsticks: brown them in the same way and check they are cooked through.
• Add bell pepper: cook diced pepper with the onion for extra sweetness.
• Make it hotter: add a pinch of chilli flakes with the smoked paprika.
• Use fresh garlic: replace the garlic powder in the rub with finely grated garlic.

Common mistakes to avoid

• Crowding the pot: brown the chicken in batches so the thighs develop colour.
• Scorching the garlic: cook it for only a minute before adding the next ingredients.
• Cooking over high heat: keep the simmer low to help the rice cook without catching.
• Lifting the lid repeatedly: leave the pot covered while the rice simmers.
• Serving too soon: check that both the rice is tender and the chicken is cooked through.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until piping hot throughout, adding a splash of stock or water if the rice has dried out.

Frequently asked questions