One-Pot Spanish Chicken Rice

Spanish chicken rice is a one-pot recipe that smells so good and has plenty of amazing flavours.

In this recipe, you can make your own Spanish seasoning blend, and when combined with the other ingredients, it will all complement each other.

You can make this for your meal prep, or it can be a family dinner meal which is all cooked in one large saucepan.

How to make Spanish chicken rice?

1) Main Ingredients

Spanish Seasoning: As this is a Spanish dish, your seasoning will need to closely represent that as much as possible. You can buy Spanish seasoning in some supermarkets, but to be honest, it might be a waste of your money if you already have the ingredients at home. In this recipe, we are already using the key ingredients, in other areas and you only need a basic blend here. The key spice for this recipe is the smoked paprika so feel free to use plenty of it. Of course, you can get away with just using paprika but I feel the smokey taste is so much better for flavour. Thyme is another ingredient for the seasoning, and for the extra kick, add cayenne pepper.

Chicken Thighs: I cooked boneless chicken thighs for this recipe but you can also use chicken breasts which works just as well. If you do choose the latter, ensure they are cut into bite-sized chunks, while the chicken thighs can be cooked either as they are or also cut into smaller chunks.

Red Bell Pepper: This will complement the Spanish seasoning and also give the whole dish a delicious aroma. Not to forget, it is packed with some key nutrients.

Basmati Rice: I simply used basmati rice for this recipe however you can use any variation or different grains. If you prefer low-carb diets, you can replace this with cauliflower rice, which is completely different but does the job.

Chopped Tomatoes and Chicken Stock: I used chopped tomatoes from one can, and I also add chicken stock to help cook the rice.

Lemon: Use plenty of it! Add lemon wedges to your pan and squeeze for extra flavour.

2) Method

As this is a one-pot recipe, the method is simple and easy, and below are the cooking instructions:

  1. In a large saucepan, add olive oil on medium-high heat.
  2. Add the chicken thighs, season with salt and black pepper, and cook each side for 6-8 minutes, or until browned.
  3. Remove the chicken and set aside.
  4. To your same saucepan, add olive oil and keep it on medium-high heat.
  5. Add the onion, garlic, and red bell pepper, and cook for 5 minutes.
  6. Add the rice, chopped tomatoes, chicken stock, smoked paprika, dried thyme, and cayenne pepper. Stir to combine for 2-3 minutes.
  7. Transfer the chicken back into the saucepan and reduce the heat. Cover the saucepan and allow it to cook for 20-25 minutes, or when the rice is fully cooked.
  8. Season with salt and black pepper. Add the lemon wedges and garnish with cilantro.

3) HOW TO STORE AND REHEAT

Instructions: Because we are using rice and chicken, it is good to know how to store and reheat it correctly, and ensure you follow the two-hour rule. It can be refrigerated up to 3-4 days or you can freeze it up to 3 months. When you do reheat it in the microwave, stir it halfway through, to ensure it is piping hot.

One-Pot Spanish Chicken Rice

Mani
Spanish chicken rice is a one-pot recipe that smells so good and has plenty of amazing flavours.
In this recipe, you can make your own Spanish seasoning blend, and when combined with the other ingredients, it will all complement each other.
You can make this for your meal prep or it can be a family dinner meal which is all cooked in one large saucepan.
Prep Time 12 hrs 11 mins
Cook Time 45 mins
Total Time 17 mins
Course Meal Prep
Cuisine Spanish
Servings 4 Meal Preps
Calories 377 kcal

Ingredients
  

  • 500 g Boneless Chicken Thighs
  • 1 Onion finely chopped
  • 2 Garlic Cloves finely chopped
  • 1 Red Bell Pepper finely chopped
  • 2 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 1 Cup Basmati Rice
  • 1 Cup Chopped Tomatoes
  • 1 Cup Chicken Stock
  • Salt and Black Pepper to taste
  • 1 Lemon cut into wedges
  • Chopped Cilantro garnish

Instructions
 

  • In a large saucepan, add olive oil on medium-high heat.
  • Add the chicken thighs, season with salt and black pepper, and cook each side for 6-8 minutes, or until browned.
  • Remove the chicken and set aside.
  • To your same saucepan, add olive oil and keep it on medium-high heat.
  • Add the onion, garlic and red bell pepper, and cook for 5 minutes.
  • Add the rice, chopped tomatoes, chicken stock, smoked paprika, dried thyme and cayenne pepper. Stir to combine for 2-3 minutes.
  • Transfer the chicken back into the saucepan and reduce the heat. Cover the saucepan and allow it to cook for 20-25 minutes, or when the rice is fully cooked.
  • Season with salt and black pepper. Add the lemon wedges and garnish with cilantro.
  •  

Notes

  • For meal prep purposes, refrigerate up to four days, and also ensure you store the rice properly for reheating.

Nutrition

Serving: 1Meal PrepCalories: 377kcalCarbohydrates: 27.5gProtein: 39.6gFat: 13gSaturated Fat: 2.7gSodium: 612mgFiber: 2.7gSugar: 4.8g
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