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Simple One Pan Spanish Chicken and Rice

Simple One Pan Spanish Chicken and Rice

A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying one-pan wonder.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine Mediterranean
Servings 5 servings
Calories 687.6 kcal

Equipment

  • 5-quart braiser pan
  • large deep skillet

Ingredients
  

For Chicken etc.

  • 1.5 cups medium grain rice washed
  • 4 pieces bone-in skin-on chicken thighs
  • 4 pieces chicken drumsticks
  • 1 tablespoon olive oil
  • 6 oz bulk Chorizo sausage no casings
  • 1 large green bell pepper cored, chopped
  • 1 medium red onion peeled, chopped
  • 2 cloves garlic peeled, crushed
  • 1 large ripe tomato chopped
  • 3 tablespoons tomato paste
  • 3 cups chicken broth

For Spice Rub

  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper more or less to your liking (optional)

Instructions
 

  • Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes. Drain well.
  • Make the spice rub. In a small bowl, mix the spices, salt and pepper.
  • Season the chicken. Pat the chicken dry and season with the spice rub, lifting the skins to apply some underneath.
  • Brown the chicken on both sides. Heat 1 tablespoon olive oil in a pan over medium-high heat and brown the chicken. Remove and set aside.
  • Cook chorizo and vegetables. In the same pan, add chorizo and cook for 10 minutes. Then add green peppers, onions, and garlic, and cook for 5 more minutes.
  • Cook the chicken. Add tomatoes, tomato paste, and chicken broth. Return the chicken to the pan, bring to a boil, then cover and cook for about 15-20 minutes.
  • Add the rice and cook it with the chicken. Stir in the drained rice, cook uncovered for 1-2 minutes, then add the chicken back on top and cook covered for another 20 minutes.
  • Let the chicken and rice rest in the pan. Turn off the heat and leave the pan covered for 10 minutes before serving.

Notes

Tips: Allow the dish to rest for 10 minutes after cooking to let the starch set and moisture distribute. Leftovers can be stored in a glass container for 3 days.

Nutrition

Serving: 1servingCalories: 687.6kcalCarbohydrates: 64.6gProtein: 48.5gFat: 7.8gSaturated Fat: 7.8gCholesterol: 163.5mgPotassium: 977.3mgFiber: 3.8gSugar: 2.9gVitamin A: 1148.3IUVitamin C: 33.1mgCalcium: 58.7mgIron: 5.4mg
Keyword Arroz con Pollo, Chicken and Rice, Easy Recipe, one-pan meal, Spanish Chicken
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