Authentic Spanish Chicken and Rice Recipe for Flavorful Dinner

Spanish chicken and rice is a simple, satisfying one‑pot meal the whole family will enjoy. Smoky seasoned chicken thighs are seared and then baked with Spanish‑style rice in a Dutch oven for a fuss‑free dinner that delivers great flavor and minimal cleanup.

If you love easy weeknight dinners, this Spanish chicken and rice bake should be on your rotation. The chicken and rice cook together in one pot, so prep is fast and cleanup is easy. Add a green salad or roasted vegetable for a complete meal.

This recipe came about when chicken thighs and a few pantry staples were all I had on hand. I seasoned and seared the thighs, flavored the rice with olives, onion and roasted red pepper, added tomatoes and stock, then baked everything together. The result was flavorful and comforting — and a big hit at the dinner table.

Note: this is a Spanish‑inspired dish rather than an entirely traditional Spanish recipe. Paprika, olives and red pepper reflect classic Spanish flavors, while turmeric is used here as an economical substitute for saffron to give the rice a warm golden color.

Why you’ll love this one‑pot dinner

• Everything cooks in one pot for easy cleanup.
• Most ingredients are pantry staples you likely already have.
• Quick prep — about five minutes — then it bakes in the oven with no stirring required.
• Flexible: swap roasted red pepper for fresh, switch black olives for green, or omit ingredients to suit your tastes.

How to make One Pot Spanish Chicken and Rice

Preheat the oven to 350°F (175°C). Heat a Dutch oven over medium‑high heat and add a little oil.

Chop the onion, roasted red pepper and olives. Season boneless, skinless chicken thighs with smoked paprika, turmeric, cumin, sea salt and freshly ground black pepper.

Flatten the thighs slightly if needed and place them in the hot pot. Sear the first side about 2 minutes until browned, then flip and brown the other side. Remove the chicken and reduce heat to medium.

Sauté the onion and garlic for a couple of minutes until softened. Squeeze in lemon juice and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the diced roasted red pepper and chopped olives and sauté briefly.

Pour in the canned tomatoes, chicken stock and rice, then stir to combine. Nestle the seared chicken thighs on top of the rice.

Cover the pot with a lid and transfer it to the preheated oven. Bake for 30 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven and serve hot.

Ingredients

• 8 boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp cumin
• Sea salt and freshly ground black pepper
• 2 cloves garlic, crushed
• 1 onion, diced
• Juice of ½ lemon
• 1 roasted red pepper, diced
• 1½ cups white rice (jasmine or basmati)
• 1 can Rotel or diced tomatoes
• 1½ cups chicken stock
• ¼ cup chopped black olives

Instructions

1. Season the chicken with paprika, turmeric, cumin, salt and pepper.
2. Heat oil in a Dutch oven over medium heat. Sear both sides of the chicken until browned, then remove from the pan.
3. Sauté onion and garlic until tender.
4. Add lemon juice and deglaze the pan, scraping up browned bits.
5. Stir in rice, stock, roasted red pepper, tomatoes and olives until combined.
6. Return the chicken to the top of the rice, cover and bake at 350°F for 30 minutes.

Notes

If you don’t have a Dutch oven, an oven‑safe skillet with a lid can be used instead. Turmeric is used here as an economical saffron substitute for color; if you have saffron, use a pinch for a more authentic flavor.

Nutrition (per serving)

Approximate values: 565 kcal, 64 g carbs, 47 g protein, 12 g fat. Nutrition estimates are calculated by tools and may vary.

If you make this recipe, tag @loveandgoodstuff on Instagram — we’d love to see it. If you enjoyed the dish, please rate it below.