One Pot Chicken & Rice Recipe

Prep in: 20 mins
Cook in: 30 mins
Ready in: 50 mins
I Want To Share With You How To Make Spanish Influenced Chicken And Rice.


  • Boneless Skinless Chicken Thighs
  • Bell Peppers
  • Onions
  • Garlic
  • Grain Rice
  • Tomatoes
  • Chicken Stock
  • Veggies



You’ll need some just very basic ingredients starting off with some boneless skinless chicken thighs that. I have chopped into Botts bite-sized pieces and I’ll talk about this in a minute. I’ve got some chopped up bell peppers, onions and garlic, some long grain rice some chopped tomatoes this is just a can of
chopped tomatoes some chicken stock. you’ll need some paprika granulated garlic and onion a pinch of saffron vegetable oil salt and pepper you will need a few additional ingredients as the time comes but for now this is all you need now originally for the Spanish style chicken and rice has bone-in skin-on chicken chicken portions of chicken thighs and or you can take a whole big fryer like a three pound chicken and cut that into portions. I think it’s easier to eat with the rice if,it’s already cut into bite-size pieces sort of one big pan and it’s good to go nobody has to get their hands dirty or anything like that but that’s why you boneless skinless chicken thighs..


I wouldn’t use breasts for this because it gets too dry and I have left some of the fat on to my chicken not a lot but,I have that some of it only because so much of the flavor does come from the fat at the skin and the bones. When you have the chicken bone-in skin-on that I wanted to keep a lot of the flavor in here as well but just keep it boneless skinless to keep things easier. when you eat it now. I’ve got a big pan here with high sides and I got some vegetable oil heating up here too my vegetable oil. I’m going to add in my chicken and I’m going to cook my chicken and soy sauce developing some color and then.

3I’m going to add my veggies to my chicken now. you can see that my chicken heads about some good color which is exactly. What I want I’m going to season this a bit with some salt and pepper just cuz. I want to season every layer of the dish and I did skip on seasoning my chicken. when I first put it in the pan so this will do the trick just fine and I’m going to cook this until the veggies begin to cook down a little bit and develop some color as well which will take a few minutes and then. we’ll move on to the next step these look good if you could just smell this by the way. you would want to like take a bath in it once it cools because it smells incredible going to add in my rice that is just longer in white rice.

4I’m going to give this a stir because,I really want the rice to cook up with those fabulous juices for a second maybe like a minute to really absorb all those wonderful wonderful flavors and this is going to be speckled with chicken and peppers and onion and we’re going to add in some briny olives and sweet peas and it’s just fabulous fabulous fabulous fabulous so,I hope that you give this recipe a try and if, you have sort of your way of making chicken and rice.I’m going to add my paprika granulated garlic and onion. I’m going to add them right in there and just really stir them in and what happens is when you add dry spices to something hot it wakens them up and you can immediately smell them which is why I like to add them at this stage rather than add them.

5When I add my liquid which you actually can but giving them a chance to wake up a bit just like. I did with my chili I think kind of releases the flavor a bit better so give them a really good stir that is looking so yummy. we’re gonna add in the tomatoes our chicken stock which is water and chicken concentrate for me just to make things easier and then. I’m going to add just a very small pinch of saffron get that all stirred in put this over about medium low heat let it come to a full rolling boil when it gets there trying to heat down to about low cover it and let it cook for about 25 minutes or until the rice is fully cooked. I will show you what it looks like when it’s there that looks amazing now. what I will so you can see it’s absorbed all the liquid and then what I will recommend that you do and this just anytime you cook rice is to never stir with a spoon always with the fork because you want to fluff it up you don’t
want to you know you don’t want to get it all claggy and mushy look at that it is so gorgeous.

6I am going to add in some baby green olives that have been stuffed with pimentos. I’ve got some frozen peas here that are slightly defrosted but they will continue to defrost as I stir this all in and then I’m going to add in some my mouth is salivating. I’m going to add in some fresh chopped parsley and by the way look at how much this makes this feeds an army and then look how beautiful it is the grain is separated the bottom gets all crispy it’s just fabulous it’s a really easy easy wonderful dish again feeds so many people perfect for a crowd doing little tapas. you know something to be some goats chorizo things like that and people will be very very happy campers.I promise I’m gonna let this cook for about a minute and then it’ll be time to serve any just going to serve up myself.