One Pot Spanish Chicken and Rice

Ingredients

• 4boneless, skinless chicken thighs
• 5 ml (1 tsp), dividedsalt
• 2.5 ml (½ tsp), dividedblack pepper
• 15 ml (1 tbsp)rapeseed oil
• 1 smallonion, chopped
• 1.25 ml (¼ tsp)ground cumin
• 1.25 ml (¼ tsp)paprika
• 1.25 ml (¼ tsp)chilli powder
• 1 clovegarlic, minced
• 1 × 283 g (10 oz) candiced tomatoes with green chillies
• 1 smallgreen pepper, diced
• 95 g (½ cup)uncooked white rice
• 360 ml (1½ cups)chicken stock
• To tastelime wedges
• To tastechopped coriander leaves (optional)

Instructions

1. 1

   Brown the chicken

   Heat the oil in a large pan over a medium-high heat. Season the chicken with 2.5 ml (½ tsp) of the salt and 1.25 ml (¼ tsp) of the pepper. Add it to the pan and cook for 6 minutes, turning once halfway, until browned. Lift out and set aside.

2. 2

   Add the rice

   Put the onion, cumin, paprika and chilli powder in the pan and cook for 3 minutes, stirring now and then. Stir in the garlic, tomatoes, green pepper, rice, chicken stock and the remaining salt and pepper.

3. 3

   Cook covered

   Return the chicken to the pan and reduce the heat to medium. Cover and cook for 15 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid and the chicken is cooked through.

4. 4

   Serve with lime

   Serve with lime wedges and, if you like, garnish with chopped coriander.

What is Spanish chicken and rice?

This is a one-pan chicken and rice supper with a tomato base and warm spices. Its Spanish-inspired flavours come from the paprika, cumin and chilli, rather than from a claim to a specific regional recipe.

Chicken thighs brown before simmering with the rice, giving the dish a savoury foundation while keeping the cooking and washing-up simple. Lime adds a lively contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 44g protein, 57g carbs, 21g fat.

The rice and tomatoes provide most of the carbohydrates, while the chicken thighs supply most of the protein. Chicken and rapeseed oil contribute much of the fat, and the stock, salt and canned tomatoes can make up a substantial share of the sodium. Serve with a generous side of salad or vegetables for a more balanced plate.

Build flavour in the pan

Browned chicken: Give the thighs a few minutes in the hot pan before setting them aside; this develops colour and leaves savoury traces for the vegetables.

Spiced onion: Cooking the onion with cumin, paprika and chilli briefly helps distribute their flavour before the liquid goes in. Add the garlic with the tomatoes so it does not spend too long in the hot pan.

Get the rice texture right

Rice and liquid: Stir the uncooked rice into the tomato and stock mixture so the grains are coated before the chicken goes back in.

Gentle simmer: Keep the pan covered over medium heat and stir occasionally, especially across the bottom. The rice should be tender and the liquid absorbed by the end of the cooking time.

Check the chicken is cooked

Doneness: The recipe gives 15 minutes of covered cooking after the chicken is returned to the pan. Check that the thickest part of each thigh is cooked through; if it needs longer, continue cooking until done.

Rest briefly: Once cooked, let the pan stand for a minute or two before serving so the rice can settle. Keep the lid on while it stands.

Choose the right pan

Wide, lidded pan: Use a large pan with a close-fitting lid so the rice can cook evenly in the stock and tomato mixture.

Room to stir: A pan with enough space makes it easier to stir without breaking up the chicken or pushing rice over the sides.

Serve it straight from the pan

Fresh finish: Put lime wedges on the table and squeeze them over the rice just before eating. Add chopped coriander if you enjoy its fresh, herbal flavour.

On the side: A simple green salad or steamed vegetables make a fresh accompaniment without competing with the tomato and spice flavours.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown.
• Keep the heat at medium after adding the stock so the rice simmers rather than boils hard.
• Stir from the bottom occasionally to help prevent the rice from sticking.
• Check the rice and chicken near the end of the stated cooking time, as pans and hob temperatures vary.
• Taste before serving and add lime to lift the tomato and spice flavours.

Variations

• Milder version: Use diced tomatoes without green chillies and reduce the chilli powder.
• More vegetables: Stir in a handful of sliced courgette with the green pepper.
• Extra herbs: Scatter chopped parsley over the finished dish instead of coriander.
• Smokier flavour: Use smoked paprika in place of the paprika.
• Brown rice: Use brown rice, adjusting the cooking time and stock according to its packet instructions.

Common mistakes to avoid

• Crowded chicken: If the thighs overlap, brown them in batches so they colour instead of steaming.
• Scorched spices: Add the garlic and wet ingredients after the short spice-cooking stage to avoid burning them.
• Uncovered simmer: Keep the lid on so the rice can absorb the stock as it cooks.
• Sticking rice: Stir occasionally, scraping gently across the base of the pan.
• Serving too soon: Check both the rice and the thickest chicken thigh for doneness before plating.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, adding a splash of water or stock if the rice has dried out; avoid reheating more than once.

Frequently asked questions