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!
Browse more Mediterranean recipes. Visit Our Shop for quality Mediterranean ingredients.
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!
Trying this out next week, do you think omitting chorizo will make a big difference? Not using processed meats.
That would be fine, Lala.
This is one of the most flavorful dishes I’ve ever had. First time we made it, it took so much longer for the stock to evaporate. This time we took 1/2 c of stock off. Still taking hours to finish. Any thoughts?
Hi Suzy, love your inspiring recipes❣️
For this one, can I substitute boneless chicken and cauliflower rice for a luncheon dish?
Hi, Annemarie. You can definitely use boneless chicken here. You’ll just want to watch the cooking time. Boneless chicken will be quicker to cook…internal temp needs to be 165 degrees F when cooked. I have never tried this with cauliflower rice, so I’m not sure if it would work. I’d really recommend sticking with regular rice here, if you can.
Made this for dinner last night. Lots of cutting but I did that earlier in the day. Very good flavor. Could not find medium grain white rice (son won’t have brown) but had white long grain rice. Worked fine. Good flavor. Lots of left over which we are looking forward to finishing. Thanks Suzy!
Very easy recipe with lots of flavor! This was a hit. Will make again!!!
Very labor intensive and good, not great. The dish was spicy and moist and reminded me of jambalaya. Not sure I would do all that work again when it would be easier to open a box of Zartarrains. Love a lot of your other recipes, so no worries.
Thinking maybe the bad reviews are deleted? This was just okay and a very fussy recipe. Will not be making again.
Hello! Adding this to my meal list this week 🙂 is this meant to be white or brown rice? Thank you. Love your site! I add something new from it every week. I have made the chicken cacciatore and the spatchcock chicken, which both were to die for.
Hi, Michelle! So glad you’re enjoying the recipes here! I typically make this with white rice, but it can certainly be done with brown rice if you prefer. Do keep in mind that brown rice will require more liquid and more time to cook because of its outer bran coating.
Great one pot meal. Had the Chorizo from oysters Chorizo an butter recipe. Used Farro instead of rice and added jalapeños and cilantro and some sour cream for presentation.
Thanks, Ed! So glad you enjoyed it!
So so delicious! I had no chorizo on hand but had a few slices of bacon leftover and fried that up instead. The bottom of the rice got a real nice crust to it. So delicious! I had made so many of your recipes and not one has failed me. Thank you!
Yay! Thanks so much, Harji!
I want to try this recipe, and am still trying to understand the chorizo. The recipe calls for bulk/without casings, but I have only been able to find hard or cured Spanish chorizo. Do you have a favorite brand you would recommend for this recipe, because I’m wondering if I should just order online. I keep Palacios chorizo in my pantry for charcuterie trays, but have tried to take the casing off before for cooking and it is very difficult. Any clarification of what you use would be appreciated. I would prefer to NOT use Mexican chorizo.
Hi, Liz. If you are using hard/cured Spanish Chorizo, you do not need to remove the casing.
I tried a similar recipe and enjoyed it so I began looking for other Spanish chicken and rice recipes. Your version looks even better -I look forward to trying it.
Hope you love it!!
Hi Suzy,
This was SO yummy!!! Thank you for the recipe. I do have. question. Is the rice supposed to be a little gummy? Or is the rice supposed to be grainy? The flavor was so good. Thank you. I am a big fan of your now.
Hi, Lucy. The rice isn’t supposed to be gummy. I’m wondering if maybe it was a bit overcooked. I’m so glad you still enjoyed the recipe, though!
This was so yummy. I used a cut up chicken because it’s what had on hand. I loved the flavors and so did my family. The chorizo was something I would never have thought to add and it added a whole new level of flavor. I had some edamame and added it at the end, because I could and it added some bright color and crunch. An excellent recipe and one I will make again.
Thanks for sharing, Elaine!
Amazing flavor…but my chicken was not that tender? Where did i go wrong? But my family went nuts over the flavor…will def try again!
Hmmmm… it’s hard to say, Jessica. I’ve not had that experience with this recipe before. Perhaps the chicken became a bit overcooked?
I have made this twice in 2 weeks it’s that yummy!
Also forgiving-I totally forgot the tomato paste the first time and it was still good. The second time I used a can of diced tomatoes instead of the fresh tomato/paste and subbed boneless skinless thighs. Awesome recipe!
So glad to hear it, Sheila. Thank you!