Easy one-pan Spanish chicken and rice made with onions, bell peppers, chorizo, and a simple seasoning with a bit of a smoky kick! Think of this as a fun variation of Arroz con Pollo that is loads of comfort and flavor!
A twist on Arroz con Pollo
Arroz con Pollo, or chicken and rice, is a comforting casserole with several versions from Spain and Latin America.
And you’ll find even more modern variations from cooks all over the world. The seasonings and aromatics in this dish may vary, but the two star ingredients of rice and chicken remain the same. In this version of arroz con pollo, I skip the saffron threads for an easier and more budget friendly option. Still the biggest draw for me is the bold flavors in this dish from a few tasty ingredients:
- Spicy chorizo (yes, uncooked chorizo will work if you can’t find Spanish chorizo)
- A sofrito of chopped onions, bell peppers, and garlic sauteed in extra virgin olive oil
- Smoked paprika and a hint of cayenne as part of bold spice rub for the chicken
- A little sweetness and umami from a bit of tomato paste
What kind of rice to use for arroz con pollo?
Some recipes will call for short grain rice. I prefer a medium-grain rice like I typically use for my version of paella. I have found that short grain rice can produce a result that is much too sticky, while long grain rice is looser and does not quite provide the texture I’m looking for. That is why the best option for me is medium grain Spanish rice.
Do you have to rinse the rice before cooking?
Selecting the rice for your arroz con pollo is important, but for best results, be sure to rinse the rice several times until the water runs clear.
For me, I go one step further to soak the rice in water for a few minutes (15 to 20 minutes or so). I do this with almost every rice dish (you’ve seen it earlier in my hashweh rice and this shrimp and rice recipe). I learned this trick from my mom.
Why do I soak the rice before cooking? Soaking the rice helps get rid of excess starch which is what tends to make it too sticky. And, I’ve found, it also helps the rice cook quickly and evenly. That’s because when you soak the rice, you’re kick-starting the water absorption process before the rice hits the pan.
How to make arroz con pollo?
This recipe is easy to make in just one large pan (a lid is a must). And it is all about cooking things in different stages for best flavor and texture.
- First, the chicken is covered in a simple spice rub that includes smoked paprika and a hint of cayenne pepper. And before you do anything else, take the time to brown the chicken deeply on both sides in some extra virgin olive oil. This is a great way to develop more flavor and, of course, crisp up the chicken skins!
- Next, cook the chorizo sausage with onions, green peppers, and garlic before adding the tomatoes, tomato paste and chicken broth (you need the liquid to cook up the chicken and the rice).
- Now add the chicken followed by the rice. Because you’re using bone-in chicken pieces (which is a far better option here), you’ll want to cook the chicken in the broth for a few minutes (about 15 minutes or so covered), before you finally add the rice (the chicken goes on top of the rice, and everything cooks together in the covered pan)
- Cove the pan and cook over low heat for about 20 minutes or until the rice is tender and fully cooked).
Important tip
Once cooked, leave the chicken and rice in the covered pan, undisturbed for 10 minutes or so. The rice needs time to rest, and allowing the time means that the starch will set and the moisture can evenly distribute so you don’t end up with a gluey mess.
What to serve with Spanish chicken and rice?
Personally, I think this is meant to stand on its own–a bowl full of chicken and rice goodness! But it’s nice to add a little side salad to compliment the hearty bowl. Two of my favorites are this kidney bean and cilantro salad or this big chickpea salad.
Related recipes to try next!
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One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)
Ingredients
For Chicken etc.
- 1 1/2 cup medium grain rice washed
- 4 bone-in skin-on chicken thighs
- 4 chicken drumsticks
- Olive oil
- 6 oz bulk Chorizo sausage no casings
- 1 large green bell pepper cored, chopped
- 1 medium red onion peeled, chopped
- 2 garlic cloves peeled, crushed
- 1 large ripe tomato chopped
- 3 tbsp tomato paste
- 3 cups chicken broth
For Spice Rub
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp 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 while you work on other things. You should be able to break a grain of rice easily. 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, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Notes
- Tip: Once cooked, leave the Spanish chicken and rice in the covered pan, undisturbed for 10 minutes or so. Rice needs time to rest, and allowing the time means that the starch will set and the moisture can evenly distribute so you don’t end up with a gluey mess.
- Leftovers & Storage: allow leftovers to cool and store in the fridge in a tight-lid glass container for 3 days or so.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and smoked paprika used in this recipe!
Nutrition
*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers’ benefit. Enjoy!
is that cilantro or parsley sprinkled on top? (i’m guessing cilantro.) also, when you call for chorizo, do you mean Spanish or Mexican? and can you recommend any online shops that carry it — preferably Spanish-style — perhaps even at a reasonable price? i’m in Central Florida, where Mexican chorizo is not impossible to find, just difficult. but Spanish chorizo? — with price points like 9 oz. for around $40, that’s pretty steep, don’t you think? finally, i see a lime in the photo but not included in the recipe. would it be squeezed on after serving or added at some point dung the actual cooking, or both?
Hello, Hollis. Thanks for your good questions! You can use either Spanish or Mexican Chorizo in this recipe. Whichever is available to you. The lime is added for a simple squeeze at the end…I just serve it along, and people can add as they like. Have you checked Amazon pantry for Spanish chorizo? A few options appear here: http://amzn.to/2CPGOxb (affiliate)
We made this recipe, and it is the most awesome recipe we have tried in a very long time. It is very good the first day, but the second day was beyond believable. The flavors come together and make your tongue dance. We will definitely be making this again in the future.
Joan, I am so glad to hear it! Thanks so much for sharing!
Just made this and it was so good! My husband loved it?thank for sharing this recipe
Awesome, Sarah! So glad you both enjoyed it!
Can we use boneless chicken breast or boneless chicken thighs instead!?
Sure, Kora! They’ll likely cook more quickly too!
We’ve made this a few times and call it “Chicken Ba-Boom!” This time we’re going to set some of the rice aside and use it for breakfast burritos.
That’s the perfect name for this recipe! So glad y’all enjoy it, Michael. Thanks for sharing!
I made this 2 nights ago and it was delicous. It was even better last night reheated. Warm and wonderfully seasoned comfort food. Thanks for sharing this recipe.
Awesome, Christie! So glad you enjoyed it!
Omg! This was AMAZING!!! Perfect Sunday dinner! Didn’t change a thing
Awesome, Zuri! Thanks for giving it a try!
I have a question…recently I have been looking at the different types of chorizo. The recipe calls for “bulk chorizo”, is this the fresh Mexican kind? Thanks
Hi there! Yes, you can use Mexican chorizo here. Enjoy!
This recipe was outstanding! I find that I’m often let down by recipes I find online. I’m so happy to say that wasn’t the case here. This dish had so much flavour and turned out absolutely perfect – smokey, spicy, savoury perfection! I can’t wait to try more of your recipes!
Caylee, thank you so much for your kind feedback! I am so glad you enjoyed this chicken recipe, it’s one of my absolute favorites! Can’t wait to hear what you try next
truly delish , would it be possible to freeze ?
Thank you! Glad you enjoyed it! Yes, I would say you can freeze the cooked chicken and rice. Thaw overnight in the fridge and heat stove-top with a little broth or water added to prevent drying.
I just made this dish and it’s absolutely delicious! I have make 2 or 3 chicken with rice recipes from YouTube but this can not be compared. Thank you.
Angelina, thank you so much for stopping in and sharing! I am so glad you enjoyed this chicken and rice dish! It’s a favorite of mine. Hope you find more recipes here to try.
Looks incredible Suzy! Cannot wait to try it.
Awesome, Cynthia! I can’t wait for you to taste it! We love this one!
I always think one pan dinners are the tastiest and clean up is easier as well. This sounds like you’ve got some wonderful flavors going on here!
How delicious this looks! I’m all about simple dinners like this- my family will LOVE it!
Thanks so much!
That looks so absolutely delicious. Love the colors.. Reminds me of my Indian Chicken Biryani. Love the flavors
Oh sure! Chicken Biryani is a similar dish. Thanks for stopping in.
This looks amazing!! All these flavors sound delicious!
Thanks, Jehan! Lots of flavor here, we love it!