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You will flip for this dish if you love a good one-pot wonder dish as much as we do.

There are many variations of this chicken and rice dish, but we think the Spanish flavors and ingredients put this dish in a class all of its own. It’s great for a weeknight dinner, but beautiful (and delicious) enough to serve to guests. Our Spanish garlic shrimp (Gambas al Ajillo) would be the perfect appetizer!

How To Make Spanish Chicken and Rice (Arroz con Pollo)

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The Ingredients You Will Need

Most of the ingredients in this dish are easy to find at your local supermarket. You can omit, or add, any of the ingredients, based on your likes. For this recipe, here’s what you’ll need to have on hand:

Chicken – We recommend bone-in, skin-on chicken pieces. We find thighs work wonderfully. However, you can also go with boneless chicken breasts, or even shredded (or cubed) chicken from a rotisserie.
Seasonings – Salt, pepper, smoked paprika, oregano, bay leaves, and saffron (optional).
Oil – Olive oil is best. Vegetable or canola oil can be substituted.
Onion – Chopped.
Garlic – Minced.
Chorizo – Cured Spanish-style is wonderful. It’s already cooked and all you need to do is brown it in the skillet. If you can’t find it, you can go with fresh chorizo, you’ll just need to cook it first in the skillet.
Rice – Short-grain or long-grain rice works perfectly. Or, go with traditional Spanish medium-grain paella rice. This can be found in many markets, including Whole Foods, or online.
White wine – We recommend Portuguese Maderia fortified wine. Or, any good dry white wine, such as Chardonnay or Sauvignon Blanc. If you don’t want to cook with alcohol, simply omit it. The flavor will still be wonderful.
Tomatoes – Canned chopped (or diced) work well. You can go with canned whole tomatoes, too. Crush them with your hands before adding them to the skillet. Or, use very ripe, red tomatoes, chopped – you’ll need about a cup and a half.
Roasted red peppers – The jarred variety is perfectly fine. You could also substitute pimentos for an authentic taste.
Green olives – Pitted.
Parsley – Fresh, Italian is best. Chopped and for garnish (optional).

EXPERT TIP: When searing the chicken, move the pieces around in the oil every little bit, this will help keep the skin from sticking to the skillet. Sear until the skin is brown and crispy.

Tips for Making Perfect Spanish Chicken and Rice

Searing the Chicken is Critical – Start by searing the chicken pieces skin-side down in a hot pan until they are golden brown and crispy. This step enhances the flavor and texture of the chicken, while also rendering some fat that will enrich the rice.

Use Authentic Spices – Incorporate traditional Spanish spices like smoked paprika, saffron, and oregano to infuse the dish with rich flavors. These spices will give the rice its vibrant color and distinctive taste.

Layer the Flavors – After removing the chicken, sauté onions, garlic, and sausage in the same pan to build a flavor base before adding the rice and broth. This layering technique ensures that every bite is packed with flavor.

Cook Covered – Once you add the rice and broth, cover the pan and cook on low heat to allow the rice to absorb the flavors and steam properly. Avoid lifting the lid during cooking, as this will release steam and affect the texture of the rice.

EXPERT TIP: If you are going with skin-on chicken pieces (recommended), you will have some rendered grease in your pan, also some from the chorizo, too. You’ll probably want to remove all but about 2 tbsp before you add the rice. If not, the dish may taste a bit too greasy.

How To Serve

This dish is very filling and is the perfect one-pot wonder.

We bring the skillet right to the table and let guests help themselves. However, it’s also beautiful to plate each serving individually before serving.

Warm dinner rolls or crusty bread is the perfect accompaniment to the comforting dish.

EXPERT TIP: When cooking the chicken and rice in the oven (with the lid on), you’ll want to give the rice a stir after about 20 minutes. We remove the chicken onto a platter (or cutting board) to make this process easier. Then place the chicken back into the rice. Before cooking in the oven, the chicken will nestle into the broth, but the rice will absorb most of the liquid.

Other Amazing One-Pot Wonder Recipes to Try

One of the best things about a one-pot dish is the minimal cleanup that’s required. That’s great. But, the dish has to be delicious, as well. Here is a collection of recipes that check both of those boxes:

These are all amazing in their own right, but, in the meantime, isn’t this dish calling your name?

This chicken and rice one-pot wonder has become a staple in our household.

We feel pretty certain that once you serve this to your loved ones, you’ll feel the same way.

And leftovers (if there are any) are equally delicious! So flavorful and easy clean up. What could be better than that?

Ready to make the tastiest one-pot wonder dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!