One Pan Spanish Chicken and Rice (Arroz con Pollo)
Spanish chicken and rice (arroz con pollo) is a classic Spanish recipe that combines simple ingredients to make a filling and oh-so-tasty meal. The recipe combines rice with Spanish smoked paprika, a sofrito sauce base, plus bone-in chicken thighs, some generous hunks of chorizo, and white beans all thrown in for good measure. Enhance the flavor with some Spanish sherry vinegar and a few sprigs of fresh rosemary and you’ve got yourself a hearty meal that comes together in one pan. Loaded with carbs and dietary fiber and ready in under an hour, Spanish chicken and rice is an ideal midweek dinner option!
Equipment
- 1 large 12-inch (30cm) pan
- 1 large bowl to soak the rice
- A few small bowls for the ingredients while cooking
- Colander (to rinse the rice)
Ingredients
- 2-3 tablespoons of extra virgin olive oil
- 2 cups of rice we used Valencian Bomba rice
- 4 chicken thighs bone in, skin on or off
- 2 Spanish Chorizo fresco (fresh) cut into inch pieces
- 1 tablespoon of Spanish smoked paprika
- 1 onion chopped
- 1 red pepper diced
- 1 lemon
- 4 cloves garlic sliced fine
- 3-4 bay leaves
- 3 sprigs fresh rosemary
- 1 teaspoon of chili flakes optional
- 400g /14oz chopped tomatoes canned
- ½ cup water (125ml/4 fl.oz.) optional
- 2 cups of vegetable or chicken stock
- 1 tablespoon of red sherry vinegar or red wine vinegar
- 1 cup white beans or chickpeas
- 1/2 cup green olives or black olives any kind
- 1-2 tablespoons of flat leaf parsley chopped
- Salt and pepper to taste
Instructions
Step 1 - Marinate chicken thighs and soak rice
- Start off by adding a tablespoon of olive oil with the smoked paprika in a mixing bowl, along with some salt and pepper and the juice from 1 lemon. Finely chop up a few small sprigs of fresh rosemary and add that too.2-3 tablespoons of extra virgin olive oil, 1 tablespoon of Spanish smoked paprika, 3 sprigs fresh rosemary, Salt and pepper to taste, 1 lemon
- Add the chicken thighs and mix until they are evenly covered. Set aside for use later.4 chicken thighs
- In a large bowl, soak the rice in some fresh water for around 10 minutes. Once done, remove excess water and rinse rice before use.2 cups of rice, ½ cup water (125ml/4 fl.oz.)
Step 2 - Fry Chorizo
- Next, on medium-high heat, add a splash of oil to a large pan and add the pieces of chorizo sausage.2 Spanish Chorizo fresco (fresh)
- Cook for around 3-4 minutes, turning the pieces so they are cooked evenly. They may spit a little so use a frying splash guard if you have one. Once done the paprika-infused oil should release from the sausages, keep this oil and transfer the chorizo pieces to a small container or bowl for use later.
Step 3 - Fry chicken thighs and beans
- On medium-high heat, add the chicken thighs with the marinade and cook for around 3-4 minutes on each side.Aim for a nice crisp on the skin or meat with some of the seasoning starting to char slightly.
- Once done, set chicken thighs aside and reduce heat to medium.
- Add the beans to the pan with a splash of oil. Cook for 2-3 minutes turning the beans occasionally to ensure they absorb the cooking juices.Once done, remove from pan and set aside.1 cup white beans
Step 4 - Cook Veg and build sauce
- In the same pan, fry the onions for around 3-4 minutes until they soften. They should absorb a lot of the juices from the chicken and chorizo and start to redden in color.Add a tablespoon of olive oil, garlic, and diced pepper, and cook for another 5 minutes or until vegetables start to soften.1 onion, 1 red pepper, 4 cloves garlic
- Add the tinned tomatoes, the sherry vinegar, bay leaves, and chili flakes (optional) and mix well. Season with salt and pepper to taste and let it simmer for around 10 minutes. If you want a more watery sauce, add ½ cup of water.3-4 bay leaves, 1 teaspoon of chili flakes, 400g /14oz chopped tomatoes canned, ½ cup water (125ml/4 fl.oz.), 1 tablespoon of red sherry vinegar
Step 5 - Add rice and meat
- Add the rice to the sauce and stir through. Add the chicken, beans, and cooked chorizo.
- Add 2 cups of stock and mix through until rice is evenly covered. Place two large sprigs of rosemary on top and cover the pan.2 cups of vegetable
- Cook for around 20 minutes on medium heat, stirring once or twice to ensure the rice doesn’t stick.
- Once done, the stock should have evaporated. Remove from the heat and keep covered, allow to rest for ten minutes undisturbed.
Step 6 - Serve
- Remove sprigs of rosemary and garnish with some chopped parsley and the black and green olives. Serve while still hot.1/2 cup green olives or black olives any kind, 1-2 tablespoons of flat leaf parsley
