One Pan Spanish Chicken Rice

This is the ultimate one pan Spanish chicken and rice dinner that brings bold flavors and a touch of home cooking magic straight to your table. Inspired by my parents’ South American version of Arroz Con Pollo I have added fire roasted peppers for a smoky kick swapped in bacon for the ham and used juicy chicken thighs that crisp up perfectly on the stove. Each bite is pure comfort with layers of garlic saffron and paprika filling the kitchen with an aroma you will not forget.

The first time I served this we gathered around the stove picking at the edges before it even made it to the table. Now I make it when I want a cozy meal that feels like a celebration.

Ingredients

• Chicken thighs bone in skin on: give flavor and stay juicy look for firm pink flesh and avoid any with a strong odor
• Short grain rice: creates the classic creamy but separate texture use Bomba or Arborio if possible
• Bacon: brings smokiness that pairs perfectly with the peppers choose thick cut for the best results
• Fire roasted red peppers: provide sweetness and depth try to find ones packed in jars with just water and salt
• Onions and garlic: offer aromatic depth to the base use yellow onions and fresh garlic cloves for the richest taste
• Saffron: gives color and earthy flavor just a pinch is enough but make sure it is genuine for best results
• Paprika: rounds out the flavor Spanish smoked paprika is ideal for authenticity
• Chicken stock: ties everything together use low sodium and taste as you go
• White wine: adds gentle acidity and brightness choose a dry white you enjoy drinking
• Frozen peas: add color and a touch of sweetness make sure they are bright green and plump

Step-by-Step Instructions

Sear the Chicken:

Pat chicken thighs dry and season both sides generously with salt and paprika. Heat a heavy skillet over medium high and add the chicken skin side down. Cook for about ten minutes without moving so the skin crisps deeply. Flip and cook two more minutes then remove to a plate.

Cook the Bacon and Aromatics:

Drain some of the fat if needed. Toss chopped bacon into the skillet and cook until it has softened and rendered most fat about five minutes. Stir in chopped onions sautéing until golden then add minced garlic and cook just until you catch that fragrant aroma.

Layer the Spices and Rice:

Sprinkle saffron and extra paprika into the pan allowing them to toast slightly in the bacon fat for one minute. Pour in short grain rice and stir well to coat each grain in the oil and spices which is key for maximum flavor.

Deglaze and Simmer:

Pour in white wine scraping the bottom of the pan to loosen any flavorful bits. Let reduce by half. Then stir in chicken stock diced fire roasted peppers and a generous pinch of salt.

Cook the Rice:

Nestle the chicken thighs on top of the rice skin up. Cover tightly reduce heat to low and let cook twenty five to thirty minutes until the rice is tender and the chicken is cooked through. Scatter frozen peas over the top in the last three minutes so they stay bright.

Crisp and Serve:

Uncover and move the pan under a hot broiler for two to three minutes to sizzle the chicken skin even more if desired. Fluff the rice around the chicken and serve straight from the pan.

Nothing beats the aroma of saffron and paprika mingling in a warm kitchen. My favorite part is sneaking that crispy chicken skin as I serve generous scoops of rice for everyone. This dish always sparks memories of family and laughter in my home.

Storage Tips

Let leftovers cool to room temperature then store in an airtight container in the fridge for up to three days. This meal reheats beautifully in a covered skillet over low heat. If you want to freeze leave out the peas until reheating so they keep their bright color and texture.

Ingredient Substitutions

No saffron Just add extra smoked paprika and a pinch of turmeric for color. You can swap boneless chicken thighs or even drumsticks though bone in gives the best flavor. For a non pork option use smoked turkey or skip the bacon entirely.

Serving Suggestions

Round out your meal with a crisp green salad or some garlicky sautéed greens. A squeeze of lemon just before serving brightens the flavors beautifully. If you like a little heat a scattering of sliced pickled peppers is fantastic.

Cultural Context

Arroz con Pollo is beloved across Spain and Latin America with each family adding their own spin. My parents made theirs with whatever fresh peppers they could find and always with enough rice to feed an army. It is a dish meant for gathering around the table and sharing stories.

Common Recipe Questions

→ What cut of chicken works best?

Bone-in, skin-on chicken thighs are recommended for juicy texture and a crispy top. The skin crisps beautifully when cooked in one pan.

→ Can I substitute bacon for ham?

Yes, bacon adds a smoky, savory depth. You can also use traditional diced ham for a different flavor profile.

→ Why use saffron and paprika?

Saffron delivers subtle earthiness and color, while smoked paprika brings warmth and classic Spanish character to the rice.

→ How do I prevent soggy rice?

Simmer uncovered briefly at the end to allow steam to escape, ensuring the rice remains fluffy and not overly moist.

→ What vegetables complement this dish?

Alongside fire roasted peppers, peas, onions, and even diced tomatoes pair well for extra flavor and color.