Chicken and Rice Spanish-Style
Chicken and Rice Spanish-Style (Arroz con Pollo) is a classic rice recipe that uses Spain’s Bomba rice, juicy chicken pieces, combined with a mix of veggies, green beans, and a tasty broth. The result is a filling and flavorful meal that uses budget-friendly ingredients.
A perfect recipe for fall, this Spanish-style chicken and rice recipe is easy to make and comes together in one pan. You can use a paella pan or a large deep-sided skillet (we used a 12-inch skillet) and all ingredients (chicken, veg, sauce, and rice) are added to the one pan saving time when it comes time to do the dishes.
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Serving:
4-6 Main
Ready in:
Under 1 hour
Skill level:
Moderate
Serve with:
Fresh bread
Watch step-by-step recipe video
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How to Make Chicken and Rice (Arroz con Pollo)
Ingredients
Serves: 4-6 main
For the chicken and rice
- 600g /21oz. chicken pieces (thighs, wings, drumsticks)
- 1 cup of Bomba rice (approx. 250g/9oz.)
- 2 Tbsp Extra Virgin Olive Oil
- 3 cups of chicken broth
- 125ml glass of white wine
- 3 tomatoes, grated and skin removed (or tomato pulp)
- 4 cloves of garlic, minced
- 1 onion, diced fine
- 1 red pepper, diced fine
- 1 green pepper, diced fine
- ½ cup peas (and/or green beans)
- 1 tsp Paella Colorant (or use Saffron)
- 1 tsp dried Dried Oregano
- Lemon (optional for serving)
- Salt and pepper (to taste)
For the chicken seasoning
- 1 tsp Garlic powder
- ½ tsp Salt
- ½ tsp ground black pepper
- ½ tsp Spanish La Vera smoked paprika
Equipment
Or optionally, use a Paella pan
- Knife and Cutting board
- Cooking Tongs
- Garlic crusher
Instructions
Step 1 – Season and brown chicken
- Generously season the chicken on all sides with some salt, garlic powder, and freshly cracked black pepper.
- In a large skillet on high heat, add a splash of olive oil and add the chicken. Cook until lightly brown on all sides. Remove chicken from the skillet and set aside for use later.
Step 2 – Prepare veggies and sofrito
- Add a splash more oil the skillet and add the onion, cook until golden (4 minutes), and then add the minced garlic. Cook for 2 minutes or until fragrant.
- Add the diced red and green bell peppers and reduce heat to medium, saute for around 4 minutes or until the peppers soften.
- Increase heat to high then add the white wine. Allow the wine to reduce and evaporate (around 4 minutes), then add the grated tomato and stir through.
- Allow to reduce and simmer for around 10 minutes (or longer if you want richer flavor).
Step 3 – Add stock, rice, and chicken
- Add stock and once bubbling reduce the heat to medium, then add the colorant, dried oregano, and season to taste with salt and pepper. Add the peas and half of the green beans.
- Add the rice and mix well.
- Arrange the chicken around the pan and add the remaining green beans around the chicken.
- Simmer for around 20-25 minutes or until the liquid has evaporated and there are no more bubbles.
Step 4 – Leave rice to rest and serve
- Remove rice and chicken from the heat and leave to rest for around 10 minutes.
- Right before serving remove chicken pieces and fluff rice, then return chicken pieces on top.
- Garnish with some freshly chopped parsley and some lemon wedges.
Cooking tips:
- To ensure your chicken is cooked through, use a Meat thermometer and check the internal temperature has reached 165 °F (73.9 °C).
- For best results, cover the rice in some newspaper or parchment paper while it rests, it will help to give the rice a little extra crispness.
- As seen in many paella recipes, a food colorant is used to color the rice in a distinctive yellow color. Saffron was also used traditionally to color the rice.
- Add a little color and flavor to your chicken pieces by sprinkling them with a dash of smoked paprika.
Origins of Arroz con Pollo
Arroz con Pollo (Spanish for “rice with chicken”) is a classic dish with origins in Spain, but its history is a mix of influences from various cultures that shaped Spanish cuisine over centuries.
The roots of Arroz con Pollo can be traced back to Spain during the period of Moorish rule (711–1492 AD). The Moors introduced rice and saffron (a key ingredient in traditional versions) to Spain, along with various spices like cumin, coriander, and cinnamon. The dish is thought to have evolved from the Moorish pilaf and paella, both of which combined rice, meat, and vegetables.
Paella Connection
Arroz con Pollo shares similarities with authentic paella recipes, particularly the use of rice, broth, saffron, and vegetables. Paella (Paella Valenciana) originated in the Valencia region, and Arroz con Pollo could be seen as a simpler, more widely accessible version of paella that focuses on chicken instead of the mix of seafood or other meats.
Ingredients and Substitutions
What chicken to use
Use any cut of chicken for this recipe, just make sure that the pieces are not too large (chicken quarters or large chicken breasts are not recommended). We used a selection of bone-in and skin-on chicken thighs, drumsticks, and chicken wings.
Skin-on or skinless chicken pieces
This is totally up to personal taste. Skinless chicken is a healthier option, however, skin-on chicken offers a chance to crisp up the skin while keeping the meat juicy and tender.
When preparing skin-on chicken pieces, ensure to season in and under the skin. And when cooking, place the chicken skin side down until the skin becomes golden and begins to crisp up. To finish off the chicken and get an extra crispy skin, add the chicken pieces to a broiler for 4-5 minutes.
Bomba Rice
Bomba rice is a premium variety of short-grain rice originating from Spain, particularly from the regions of Valencia and Murcia. Bomba rice is highly prized for its ability to absorb liquid without breaking or getting sticky, making it perfect for rice dishes where each grain should be separate and flavorful.
You’ll find Bomba rice a key ingredient in many paella and rice recipes from the Valencia region.
Here are a few key features of Bomba rice:
- Shape and Size: Bomba rice grains are short and round.
- Absorption: One of its most important qualities is its ability to absorb about three times its volume in liquid, more than other types of rice, without becoming mushy. This makes it ideal for dishes like paella, where the rice needs to absorb rich flavors from the broth and other ingredients while maintaining a firm texture.
- Texture: It has a firm, slightly chewy texture after cooking, which holds up well during long cooking processes.
Where to buy Bomba rice outside of Spain
Bomba rice is famous in Spain, so much so that it is the most exported rice product from Spain, making Bomba rice not too difficult to source overseas. Any decent Spanish food store will stock Bomba rice, as will most large supermarket chains.
Online stores also carry a range of Bomba rice products. It’s more expensive than standard long-grain rice varieties, but it’s well worth using it in cooking for its absorption and texture.
Extra Virgin Olive Oil
Another pantry staple in Spanish cuisine is good quality olive oil, in particular, extra virgin olive oil. Extra virgin olive oil (EVOO) is commonly used in cooking for several reasons, ranging from health benefits to flavor enhancement:
Rich in Nutrients and Antioxidants
- Healthy Fats: EVOO is packed with monounsaturated fats, especially oleic acid, which has been linked to heart health. These healthy fats are more stable under heat compared to polyunsaturated fats found in other oils.
- Antioxidants: It contains powerful antioxidants, such as vitamin E and polyphenols, which can protect against inflammation and oxidative stress in the body.
Great Flavor Profile
- EVOO has a distinct, rich flavor with fruity, peppery, or grassy notes, depending on the variety. Its complex taste can enhance the flavor of many dishes, making it ideal for Mediterranean cuisine, salad dressings, marinades, and even finishing dishes like roasted vegetables, pasta, or grilled meat.
Heat Stability
- Despite common misconceptions, EVOO has a relatively high smoke point (around 350-410°F or 175-210°C), making it suitable for sautéing, roasting, and shallow frying. It is more heat-stable than many people think because of its high antioxidant and monounsaturated fat content, which protect it from breaking down at moderate cooking temperatures.
Health Benefits
Regular use of EVOO in cooking has been linked to numerous health benefits, such as reducing the risk of heart disease, lowering cholesterol levels, and promoting healthy blood sugar levels. It is a key component of the Mediterranean diet, which is often regarded as one of the healthiest diets globally.
Spanish Herbs and Spices
Spanish cuisine tends to rely on a few simple herbs and spices to flavor and enhance dishes without the use of excessive salt. For this classic rice recipe, we used some oregano to flavor the rice, as well as justca dash of smoked paprika used to bring out some flavor and color on the chicken pieces. Garlic powder is also a staple, as is cracked black pepper for seasoning.
For the vibrant color, we use paella colorant, which should be available at any decent Spanish food store or online.
Nutrition Facts
|
Servings: 6 |
|
|
Amount per serving |
|
|
Calories |
363 |
|
% Daily Value* |
|
|
Total Fat 11.1g |
14% |
|
Saturated Fat 2.3g |
11% |
|
Cholesterol 65mg |
22% |
|
Sodium 591mg |
26% |
|
Total Carbohydrate 37g |
13% |
|
Dietary Fiber 3.3g |
12% |
|
Total Sugars 5.6g |
|
|
Protein 25.7g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 50mg |
4% |
|
Iron 2mg |
10% |
|
Potassium 509mg |
11% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
Chicken and Rice Spanish-Style (Arroz con Pollo)
Equipment
- 12 inch cast iron skillet
- Or optionally, use a Paella pan
- Knife and cutting board
- Cooking Tongs
- Garlic crusher
Ingredients
For the chicken and rice
- 600 g /21oz. chicken pieces thighs, wings, drumsticks
- 1 cup of Bomba rice approx. 250g/9oz.
- 2 Tbsp Extra Virgin Olive Oil
- 3 cups of chicken broth
- 125 ml glass of white wine
- 3 tomatoes grated and skin removed (or tomato pulp)
- 4 cloves of garlic minced
- 1 onion diced fine
- 1 red pepper diced fine
- 1 green pepper diced fine
- ½ cup peas and/or green beans
- 1 tsp Paella Colorant or use Saffron
- 1 tsp dried Dried Oregano
- Lemon optional for serving
- Salt and pepper to taste
For the chicken seasoning
- 1 tsp Garlic powder
- ½ tsp Salt
- ½ tsp ground black pepper
- ½ tsp Spanish La Vera smoked paprika
Instructions
Step 1 - Season and brown chicken
- Generously season the chicken on all sides with some salt, garlic powder, and freshly cracked black pepper.600 g /21oz. chicken pieces, 1 tsp Garlic powder, ½ tsp Salt, ½ tsp ground black pepper, ½ tsp Spanish La Vera smoked paprika
- In a large skillet on high heat, add a splash of olive oil and add the chicken. Cook until lightly brown on all sides. Remove chicken from the skillet and set aside for use later.2 Tbsp Extra Virgin Olive Oil
Step 2 - Prepare veggies and sofrito
- Add a splash more oil the skillet and add the onion, cook until golden (4 minutes), and then add the minced garlic. Cook for 2 minutes or until fragrant.1 onion, 4 cloves of garlic
- Add the diced red and green bell peppers and reduce heat to medium, saute for around 4 minutes or until the peppers soften.1 red pepper, 1 green pepper
- Increase heat to high then add the white wine. Allow the wine to reduce and evaporate (around 4 minutes), then add the grated tomato and stir through.125 ml glass of white wine, 3 tomatoes
- Allow to reduce and simmer for around 10 minutes (or longer if you want richer flavor).
Step 3 - Add stock, rice, and chicken
- Add stock and once bubbling reduce the heat to medium, then add the colorant, dried oregano, and season to taste with salt and pepper. Add the peas and half of the green beans.3 cups of chicken broth, 1 tsp Paella Colorant, 1 tsp dried Dried Oregano, Salt and pepper
- Add the rice and mix well.1 cup of Bomba rice
- Arrange the chicken around the pan and add the remaining green beans around the chicken.½ cup peas
- Simmer for around 20-25 minutes or until the liquid has evaporated and there are no more bubbles.
Step 4 - Leave rice to rest and serve
- Remove rice and chicken from the heat and leave to rest for around 10 minutes.
- Right before serving remove chicken pieces and fluff rice, then return chicken pieces on top.
- Garnish with some freshly chopped parsley and some lemon wedgesLemon
Video
Notes
Cooking tips:
To ensure your chicken is cooked through, use a Meat thermometer and check the internal temperature has reached 165 °F (73.9 °C). For best results, cover the rice in some newspaper or parchment paper while it rests, it will help to give the rice a little extra crispness. As seen in many paella recipes, a food colorant is used to color the rice in a distinctive yellow color. Saffron was also used traditionally to color the rice. Add a little color and flavor to your chicken pieces by sprinkling them with a dash of smoked paprika.Love this recipe?
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