My one-pan Spanish chicken and rice is one of my favorite easy weeknight dinners! I season juicy chicken thighs with smoked paprika and garlic, then cook them right on top of tender, tomato-infused Spanish rice. And the green olives add a pop of briny flavor that ties everything together!
Chicken Thighs with Spanish Rice and Green Olives
There’s nothing cozier than a chicken and rice dish, and this one takes inspiration from classic Spanish flavors, while keeping things weeknight-friendly. The seared chicken thighs infuse the tomato sauce and broth with smoky, garlicky richness, while the rice absorbs every bit of that savory flavor. It’s not spicy, but you can easily add heat with a pinch of cayenne or red pepper flakes. The lemon wedges and green olives at the end give this Spanish chicken and rice a bright, tangy finish that balances the richness beautifully!
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Don’t Lift the Lid!
Resist the urge to lift the lid and check on your Spanish rice and chicken in the first 20 minutes of cooking! The trapped steam helps cook the rice perfectly. So if you remove the lid, all that steam will escape and the rice could turn out undercooked or dry.
At the 20-minute mark, you can check if the rice is cooked through by taking a little bite. If the rice is still not quite done, replace the lid quickly and let it cook for another 5 minutes. It should be ready to go by then.
Spanish Chicken and Rice Recipe
Ingredients
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 bone-in, skin-on chicken thighs (about 2 pounds*)
- 1 tablespoon olive oil
- 1 cup long-grain white rice (washed**)
- 1¼ cups low-sodium chicken broth (***)
- 1 cup tomato sauce
- ½ cup pitted green olives
- 2 tablespoons chopped parsley
- 1 lemon (cut into wedges)
Instructions
- In a small bowl, mix together smoked paprika, garlic powder, salt and pepper.1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pat chicken thighs dry and sprinkle both sides with the spices.6 bone-in, skin-on chicken thighs
- Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add in the chicken, skin side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook until browned on the second side, about 5 minutes. Remove from the pan and set aside.1 tablespoon olive oil
- To the pan, add the rice and sauté until toasted, about 2-3 minutes.1 cup long-grain white rice
- Stir in chicken broth and tomato sauce. Nestle the chicken back into the pot. Bring to a simmer, cover, and cook on medium-low heat for 20-25 minutes until the rice and chicken are cooked through.1¼ cups low-sodium chicken broth, 1 cup tomato sauce
- Uncover, top with green olives, chopped parsley, and lemon wedges.½ cup pitted green olives, 2 tablespoons chopped parsley, 1 lemon
Notes
- A wide, heavy skillet or braiser works best to ensure even rice cooking and perfect browning on the chicken. Cast iron or enameled cast iron holds heat beautifully.
- Smoked paprika is key to the Spanish flavor profile; it gives depth and a slightly sweet smokiness that ties everything together. Don’t skip it!
- To make this recipe spicy, sprinkle cayenne pepper or red pepper flakes over the chicken with the other seasonings. You can also add some hot sauce to the tomato sauce to make it extra spicy.
- After searing the chicken, add a splash of broth to loosen up the browned bits (fond) before adding the rice. Those bits add tons of umami flavor to the final dish.
- Toasting the rice until it’s lightly golden deepens the flavor and helps it stay fluffy after cooking.
- Don’t take the lid off the skillet for 20 minutes while the rice cooks. The trapped steam cooks the rice perfectly; if you remove the lid, all that steam will escape!
- Let the skillet sit covered for 5 minutes after removing it from heat. This helps the rice finish steaming and absorb any remaining liquid for a perfect, fluffy texture.
- If you’re not a fan of fresh parsley, finely chopped cilantro is also a delicious garnish for this Spanish dinner.
- This recipe can easily be doubled for a larger crowd. Just make sure to use a skillet or pot that’s large enough to fit all the ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Spanish Chicken and Rice on the Stovetop Step by Step
Season and Brown the Chicken: In a small bowl, combine 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Pat 6 bone-in, skin-on chicken thighs dry with a paper towel, then sprinkle both sides with the spice blend. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Then add the seasoned chicken skin side down, and cook until browned (about 5-7 minutes). Flip and cook until browned on the other side (about 5 minutes). Remove chicken from the pan and it set aside.
Toast the Rice: After searing the chicken, I recommend adding a splash of broth to loosen up the browned bits (fond) before adding the rice.Those bits add tons of umami flavor to the final dish. Add 1 cup of long-grain white rice to the pan, and sauté until toasted (about 2-3 minutes). This will ensure the rice stays nice and fluffy after cooking.
Cook: Stir in 1¼ cups of chicken broth and 1 cup of tomato sauce. Then nestle the chicken back into the pot of rice. Bring it to a simmer, cover, and cook on medium-low heat for 20-25 minutes, until the rice and chicken thighs are cooked through. Don’t take the lid off the skillet for 20 minutes while the rice cooks. The trapped steam cooks the rice perfectly! I like to let the skillet sit uncovered off the heat for about 5 minutes to ensure the rice has fully absorbed all of the liquid.
Finish and Serve: Uncover the pan, top with ½ cup of pitted green olives, 2 tablespoons of chopped parsley, and 1 lemon (cut into wedges).
How to Store and Reheat
Let Spanish chicken and rice cool before storing in an airtight container.
- Fridge: Keep chicken thighs and rice in the fridge for up to 3 days.
- Freezer: Rice does not usually hold up well when frozen, thawed, and reheated. But you can keep leftovers in the freezer up to 2 months if you like.
- Reheat: For best results, throw everything in a pan with some broth, and reheat over medium heat until warmed through. Letting the rice steam up in a covered pan will help freshen it up.
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