Easy One Pot Spanish Chicken and Rice with Chorizo

I love good chicken and rice recipes. This easy one pot Spanish chicken and rice is a dish you need in your life. It is full of flavor from the Spanish chorizo. Full of tasty, bold flavor, this is the perfect weeknight meal. 

Great recipe for something delicious, easy, and full of nutrition. The best part about this dish is it is made in one pan. Easy clean-up. Perfect for busy moms or busy professionals. 

This dish was inspired by my other super popular one-pan dish, The best one-pot chicken and rice (only 6 ingredients), and it pairs well with an amazing healthy side dish like garlic braised kale.

Jump to:

• Why you will love this Spanish Chicken and Rice recipe 
• What you need for this one pan meal
• How to make Spanish Chicken and Rice
• Substitutions
• Variations
• Equipment
• How to store and reheat
• 3 Top Tips for Success for one pot Spanish Chicken and Rice
• One Pot Spanish Chicken and Rice - FAQ
• Related
• Pairing
• Easy One Pan Spanish Chicken and Rice with Chorizo
• The Best One Pot Chicken and Rice (6 ingredients)
• Food safety

Why you will love this Spanish Chicken and Rice recipe 

• Easy clean-up. All done in one pan. 
• Nutritious. This dish is loaded with flavor, and if you use bone broth, even better. 
• Kid-approved! My kids love the flavor of the rice, you kid will do too. 

What you need for this one pan meal

• chicken thighs 
• chorizo sausages 
• long-grain white rice
• chicken broth or bone broth, or water
• red bell pepper
• cherry tomatoes
• red onions
• garlic
• seasoning salt
• lime
• neutral oil

See recipe card for quantities.

How to make Spanish Chicken and Rice

One of my favorite dishes to make. Easy and quick clean up. Make sure you keep this one pot Spanish chicken and rice dish in your weekly rotation.

• *MISE EN PLACE: Prep all your ingredients, and make sure that everything is ready to go, as this recipe comes together quickly. 
• Remove the casing from the chorizo sausage, julienne the bell pepper, half the tomatoes, mince the garlic and red onions and wedge the lime. 
• Preheat the oven to 350 degrees.
• CHICKEN: Season the chicken thighs on all sides. 
• In a large skillet, add 2 tablespoon of neutral oil. Sear the chicken on both sides and make sure they are crispy and golden brown. 
• Remove the chicken and set aside. 
• Saute the chorizo for 5 minutes. Do not touch it. Let it get crispy.
• Add and saute the red onion and garlic for 2 minutes or until fragrant. 
• Put the red bell pepper and tomatoes in and saute for 2 minutes. 
• RICE: Add the rinsed long-grain white rice and mix it well until the rice is a little toasted. 
• Add 2 cups of chicken broth or water. 
• Combine well, add back the chicken, and cover with a lid. 
• OVEN: Put it in the oven and bake at 350 degrees for 20 minutes or until the rice is fully cooked.
• Check to make sure that the rice is fully cooked. 
• Serve with some lime to brighten up the flavors, and enjoy! 

*Mise en place - French term for having everything ready and prepped before starting to cook. 

Substitutions

Here are some substitutions for this one pot Spanish chicken and rice.

• chicken thighs - you can use bone-in chicken breast for this recipe if you aren't a fan of chicken thighs
  
• chorizo sausages - you can substitute chorizo sausages with diced smoked ham or smoked turkey sausage for a similar smoky flavor. If you prefer a vegetarian option, you can use vegetarian chorizo or a combination of spices such as paprika, cumin, and cayenne pepper to mimic the flavor.
  
• long-grain white rice - you can use white rice such as jasmine rice or basmati rice. Alternatively, you can use brown rice as a healthier option, but note that the cooking time may be longer.
  
• chicken broth or bone broth, or water
  
• red bell pepper - use whatever vegetable you wish
  
• cherry tomatoes - this gives so much vibrant flavors and color
  
• red onion and garlic - aromatics are the key to any dish
  
• seasoning salt - I use Hy’s Season Salt. Feel free to use Lawry’s or whatever seasoning salt you wish.
  
• lime wedges bring out flavor at the end. Feel free to use lemon.
  
• neutral oil - I love using grapeseed oil, avocado oil or extra virgin olive oil 

Variations

• Spicy - add chili pepper flakes or a spicier chorizo sausage
• Deluxe - add white wine like a Pino Grigio 
• Kid-friendly - use bone-in chicken breast. My kids are a huge fan of chicken breast. I usually used both chicken thighs and 1 bone-in chicken breast for the kiddos.  

Equipment

This recipe couldn't be easier. All you need are 3 things to achieve great success.

• Large skillet 
• Knife 
• Cutting board

How to store and reheat

To store the one pot Spanish chicken and rice, follow these steps:

• Allow the dish to cool down to room temperature. It's important not to store it while it's still hot to avoid condensation and potential bacterial growth.
• Divide the chicken and rice into individual portions or transfer them into an airtight container.
• Place the containers in the refrigerator. The dish can be stored for up to 3-4 days.

To reheat the Spanish chicken and rice:

• Reheat in the microwave on medium power for 1-2 minutes, stirring halfway through or until heated thoroughly.
• Alternatively, you can reheat it on the stovetop. Place the chicken and rice in a skillet or saucepan and heat over medium heat. Stir occasionally until heated throughout.

Note: When reheating, you may need to add a little bit of moisture to the dish if it appears dry. You can sprinkle some water or chicken broth over the rice before reheating to help keep it moist.

One Pot Spanish Chicken and Rice - FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with One-Pan Spanish Chicken and Rice:

Print

Here is another delicious One Pot Chicken and Rice recipe you need to try.

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.