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Simple One Pan Spanish Chicken and Rice

Simple One Pan Spanish Chicken and Rice

A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorful one-pan-wonder.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine Mediterranean
Servings 5 servings
Calories 687.6 kcal

Equipment

  • 5-quart braiser pan
  • large deep skillet

Ingredients
  

For Chicken etc.

  • 1 ½ cups medium grain rice washed
  • 4 pieces bone-in skin-on chicken thighs
  • 4 pieces chicken drumsticks
  • Olive oil for cooking
  • 6 oz bulk Chorizo sausage no casings
  • 1 large green bell pepper cored, chopped
  • 1 medium red onion peeled, chopped
  • 2 cloves garlic peeled, crushed
  • 1 large ripe tomato chopped
  • 3 tablespoon tomato paste
  • 3 cups chicken broth

For Spice Rub

  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper more or less to your liking (optional)

Instructions
 

Preparation

  • 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.
  • Brown the chicken on both sides. In a large deep skillet, 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.
  • 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 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. 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 and cook 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 to avoid a gluey mess. Leftovers can be stored in the fridge for 3 days in a tight-lid glass container.

Nutrition

Serving: 1servingCalories: 687.6kcalCarbohydrates: 64.6gProtein: 48.5gSaturated Fat: 7.8gCholesterol: 163.5mgPotassium: 977.3mgFiber: 3.8gSugar: 2.9gVitamin A: 1148.3IUVitamin C: 33.1mgCalcium: 58.7mgIron: 5.4mg
Keyword Arroz con Pollo, chicken and rice, Easy Recipes, Mediterranean Dish, one pan meal, Simple One Pan Spanish Chicken and Rice
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