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Easy Spanish Chicken Rice Dinner

Easy Spanish Chicken Rice Dinner

3.34 from 3 votes
A flavorful and comforting one-pan meal featuring tender chicken, aromatic rice, and classic Spanish spices like paprika and saffron. Perfect for a quick weeknight dinner that tastes like it simmered all day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup long-grain white rice rinsed
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 14.5 oz canned diced tomatoes with juices
  • 1.5 cups chicken broth low-sodium
  • 0.5 tsp saffron threads optional but recommended
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 2 tbsp olive oil
  • 0.5 cup frozen peas
  • 0.25 cup pitted green olives sliced
  • Salt and black pepper to taste

Method
 

Steps
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then cook until browned on all sides, about 5 minutes. Remove and set aside.
  2. In the same pan, add onion and bell pepper. Sauté for 3–4 minutes until softened. Add garlic, smoked paprika, and oregano; cook for 1 minute until fragrant.
  3. Stir in rice and cook for 1–2 minutes to lightly toast. Add diced tomatoes with juices, chicken broth, and saffron (if using). Stir well to combine.
  4. Return chicken to the pan, nestling it into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove lid, stir in peas and olives. Cover and cook for another 3–5 minutes, or until rice is tender and liquid is absorbed.
  6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.

Notes

This dish is easily customizable—add chorizo for extra smokiness or swap chicken for shrimp. Leftovers reheat beautifully and taste even better the next day!