Spanish Rice And Chicken


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If you like simple, one-pot dishes, you’ll love this recipe! Fluffy, tomato rice and smoky, paprika chicken made in one pot. This delicious Spanish Rice And Chicken dish is easy, economical, and super tasty. The perfect combination of comforting Spanish rice and juicy chicken seasoned with Spanish flavors – this recipe is a keeper!

Spanish Rice And Chicken

Spanish rice, Mexican rice, Red rice – this spicy, tomato rice has lots of names! It’s a popular side dish of many Mexican and Spanish dishes. So good that you can eat it alone!

It’s easy to make and goes perfectly with many, many different dishes. Traditionally it’s made in a pot, but this time I prepared the rice with the chicken on top in the oven. The juices dripping down from the chicken add this extra flavor to the rice. Yes, Spanish Rice is already delicious, but when you add the juices from the chicken, it’s just AMAZING

So here’s a one-pot, Spanish-style casserole dish that’s super simple to put together after a busy day!

Preparing this Spanish Rice And Chicken is easy and there are just a few steps:

  • First, you fry chopped onion, garlic, and chilli for 2-3 minutes.
  • Then, you add uncooked rice and fry it for 2-3 minutes more. It should start turning gold.
  • Now, it’s time to add chicken broth and tomato paste.
  • When it starts boiling, you place seasoned chicken on top and transfer it to the oven.
  • Bake up to 1h and enjoy delicious dinner!

There are 2 ways of preparing this dish. One method is to prepare the rice first in the pot and then transfer it into the casserole dish, add chicken and bake in the oven. The second one is to prepare the rice in the pot, add chicken and then transfer it to the oven. But it requires having a pot that’s suitable for both the stove and the oven. For example, big cast iron skillet would work perfectly here.

One-pan Spanish Red Rice And Chicken

Make it your own

The chicken is seasoned with typical Spanish flavors. Easy and delicious! I’m sure you have most of the spices already in your kitchen!

I made my own Spanish rub by mixing together:

  1. Smoked paprika
  2. Dired cilantro
  3. Dried oregano
  4. Cinnamon
  5. Cumin
  6. Cayenne pepper
  7. Salt
  8. Black Pepper

For the rice, you can use fresh, ripe tomatoes, tomato puree, or tomato paste as I did. I find it to be the easiest way of all. If you want the rice to be even more tomatoey, I would suggest adding additionally a bit of tomato puree/passata/sauce.

I made my rice with chopped, fresh chilli but it’s totally okay if you skip it. This rice doesn’t need to be spicy at all! It’s up to you and your taste buds.
Oh, and I used parboiled rice as it’s more nutritious than regular white rice and it doesn’t get sticky. It’s perfect!

One-pan Spanish Red Rice And Chicken

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AuthorEwaCategory, , DifficultyIntermediate

If you like simple, one-pot dishes, you'll love this recipe! Fluffy, tomato rice and smoky, paprika chicken made in one pot. This delicious Spanish Red Rice And Chicken Casserole is easy, economical, and super tasty. The perfect combination of comforting Red Rice and juicy chicken seasoned with Spanish flavors - this recipe is a keeper!

Spanish Red Rice And Chicken Casserole

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 8 Chicken thighs (small)
 ½ cup Peas
Spanish Chicken Seasoning
 2 tsp Smoked paprika
 1 tsp Dried oregano
 1 tsp Dried coriander
 ½ tsp Cinnamon
 ½ tsp Cumin
 14 tsp Chilli flakes/powder
 Salt and pepper
 1 tbsp Olive oil
Spanish Red Rice
 1 cup Parboiled rice
 1 ½ cups Chicken broth
 3 tbsp Tomato paste
 1 Small onion
 3 Garlic cloves
 ½ Fresh chilli (optional)
 Salt
 Oil

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with all the spices and olive oil. Set aside.

3

Finely chop the onion, garlic, and chilli. Heat the pot over medium heat with a little bit of oil. Add chopped onion, garlic, and chilli. Fry for 3 minutes.

4

Add more oil if needed, and add rice. Fry for 3 minutes - until the rice starts turning gold.

5

Add chicken broth and tomato paste. Bring to boil. Season with salt.

6

Transfer the rice with the liquid to the casserole dish. Stir in the peas. Place the chicken on top.

Spanish Red Rice And Chicken Casserole

7

Bake for 50 minutes.

8

Serve!

Ingredients

 8 Chicken thighs (small)
 ½ cup Peas
Spanish Chicken Seasoning
 2 tsp Smoked paprika
 1 tsp Dried oregano
 1 tsp Dried coriander
 ½ tsp Cinnamon
 ½ tsp Cumin
 14 tsp Chilli flakes/powder
 Salt and pepper
 1 tbsp Olive oil
Spanish Red Rice
 1 cup Parboiled rice
 1 ½ cups Chicken broth
 3 tbsp Tomato paste
 1 Small onion
 3 Garlic cloves
 ½ Fresh chilli (optional)
 Salt
 Oil

Directions

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with all the spices and olive oil. Set aside.

3

Finely chop the onion, garlic, and chilli. Heat the pot over medium heat with a little bit of oil. Add chopped onion, garlic, and chilli. Fry for 3 minutes.

4

Add more oil if needed, and add rice. Fry for 3 minutes - until the rice starts turning gold.

5

Add chicken broth and tomato paste. Bring to boil. Season with salt.

6

Transfer the rice with the liquid to the casserole dish. Stir in the peas. Place the chicken on top.

Spanish Red Rice And Chicken Casserole

7

Bake for 50 minutes.

8

Serve!

Spanish Rice And Chicken

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

One-pan Spanish Red Rice And Chicken

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