Made in one pot in only 40 minutes, this Spanish chicken and rice skillet is packed with juicy chicken legs and tons of spicy fluffy rice. The secret is in the homemade spice rub!
Mondays were MADE for all that one pot glory, guys. We love a good dinner that practically makes itself around here!
Today we’re scheduled to do a kick-butt Spanish chicken and rice skillet. It’s just a dinner that’s so dang good I’m pretty sure you’re going to feel inclined to make it multiple times throughout the week.
Trust me, you won’t hate that plan once you see how EASY this dinner is to pull off!
All the dinner boxes are getting ticked today, y’all. There’s rice, there’s tons of spice, there’s chicken, and there’s no dirty dishes in sight because one pot!
That’s what we call a very good dinner situation. Definitely one to keep around for the long haul.
This Spanish Chicken and Rice features…
- Juicy, spice-rubbed chicken legs
- Fluffy, tender rice that cooks in the same pan with the chicken
- A spicy, smoky Spanish spice rub that coats the chicken and simmers in the rice
- Lots of fresh lime + cilantro for a final little flavor kick
Making the Spanish Chicken and Rice
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Chicken – we like using chicken legs for this recipe but keep reading for instructions on cooking other cuts.
- Spices – cumin, paprika, chili powder, onion powder, Italian seasoning, salt, and pepper make up our spice mix.
- Yellow Onion – one medium yellow onion finely diced.
- Tomato Paste – this help builds up the flavor of the rice.
- Garlic – use fresh garlic if you can!
- Rice – we use just a simple long-grain white rice in this recipe.
- Chicken Broth – this is what we cook the rice + chicken in so try to find a higher quality chicken broth.
- Lime + Cilantro – fresh lime wedges and minced cilantro add a final little burst of flavor to this dish.
Using Other Kinds of Chicken
Listed below are modifications for making this recipe with different kinds of chicken other than legs.
- Boneless Skinless Chicken Thighs – follow instructions for searing and simmer chicken in rice 15-20 minutes.
- Bone-In Chicken Thighs – follow instructions for searing, bake chicken at 400F 10 minutes, then finish cooking in rice 20-25 minutes.
- Boneless Skinless Chicken Breasts – follow instructions for searing and simmer chicken in rice 20-25 minutes.
Adjusting Spice Level
If you would like less heat in this dish, my advice would be to start with less chili powder and work your way up while tasting.
If you would like more heat in this dish, you can sub out the paprika for smoked paprika. You can also add a little cayenne pepper.
The juicy chicken legs soaking up in the fluffy, spicy rice in this skillet is honestly a DREAM.
Also, you should be aware that this dinner dream took 40 minutes and only dirtied one pan. Consider hiring this recipe on for permanent weeknight dinner duty.
Don’t forget to squeeze plenty of fresh lime juice and sprinkle fresh cilantro over this skillet! One last little flavor punch that takes this chicken and rice over the top.
More one pot dinners to add to your arsenal!
Watch this Spanish chicken and rice made step-by-step on Google Web Stories!
One-Pot Spanish Chicken and Rice Skillet
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Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 lb chicken legs or drumsticks (about 4 medium)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry white rice
- 2-1/2 cups chicken broth
- 2 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
Instructions
- In a small bowl, combine cumin, paprika, chili powder, onion powder, Italian seasoning, salt, and pepper. Divide spice mixture in half and rub half of it all over chicken legs. Set remaining half aside.
- Heat oil in a large skillet over medium-high heat. Place spice-rubbed chicken legs in pan and sear on all sides, turning occasionally until golden. (about 3-4 minutes) Transfer to a plate and set aside.
- In same skillet, saute onion in drippings until translucent and fragrant. Reduce heat to medium and add garlic, tomato paste, rice and remaining spice mixture to pan and cook 2-3 minutes.
- Pour chicken broth into pan and bring to a simmer. Reduce heat to medium-low and nestle chicken back into pan. Cover pan and let Spanish rice simmer 20-25 minutes or until rice is cooked and chicken registers 165F.
- Just before serving, squeeze fresh lime juice over Spanish rice and sprinkle with cilantro. Serve hot and enjoy!
Gayle @ Pumpkin 'N Spice says
You’re so right, one pan meals were made for Mondays! This looks gorgeous, Sarah! I’m loving that spice rub and all of these yummy flavors. And in just 30 minutes? Sign me up!
marcie says
I love Spanish flavors and even more I love one pot meals! This is right up my alley and I can’t wait to see that kick-butt salad on Weds! 🙂
Brittany Audra @ Audra's Appetite says
Mmm that homemade spice rub looks and sounds amazing! 🙂
Diane Hardy says
You mention tomato paste in your blog, but I don’t see it in the ingredients or instructions. Do you really need it?
Sarah says
Sorry for that typo, Diane! The correct amount is two tablespoons and I’ve added it into the recipe.
Lady T says
WOOOOOOOW now THIS is what they call, ‘FIRE’….and not even because it’s a lil spicy. This is amazing amazing a-MAZ-ing…ok i actually made it this morning, because I’m planning to meet a girlfriend after work to see a movie and I wanted something to be ready for the boys. Well I was actually going to just sear the chicken, wrap it up and then finish the recipe off when I got home a bit early before the movie, but I decided it was easy enough to finish – well, I think I may have had my dinner this MORNING. I could not keep from eating it. The smell, the BEAUTIFUL color and coating on this chicken with these spices – can’t say enough. The sprinkle of lime – oh these flavors do a world of good!
Sanjay Oza says
ONE-POT SPANISH CHICKEN AND RICE SKILLET looks amazing and delicious.
Thank you for sharing the recipe.
Keep it up the good work.
NANCY says
quick and simple recipe.
looks yummy, my kids wil love it.a must try
Eric says
perhaps more specifics on the type of rice?? ours was nowhere near done in the alotted time…. it took a solid 20 minutes MORE than the recipe asked for.
Stephanie says
This is super yummy and easy. I cooked some bell pepper with the onion and threw in some frozen corn also. Love the one skillet meals!
Christina says
This dish was hands down amazing! The rice was extremely flavorful and the chicken was nicely spiced but not too much! Cannot recommend this enough
Sarah says
Thank you so much Christina! I’m so glad to hear you enjoyed. 🙂
Emmy says
timing is definitely off on the recipe, even if you prepped and started the recipe as described in instructions, you would not be able to make this dish in 30 mins. It probably took 45 total but it was so good!! I’m definitely going to be adding this into a regular meal schedule. not hard to put together in the evening after work.
Helen says
My family love this recipe, I make extra so I can have a bit for my lunch the next day.
Sarah says
So glad to hear, Helen! Thanks for letting me know. 🙂
RCNY says
I love the idea of this and the flavors are wonderful. But for some reason my chicken came out rubbery. Any ideas on what I did wrong? I’d love to find a way to perfect getting the drumsticks right. I did sear them but cooking them with the rice made the skin very soft and rubbery and the meat was also very rubbery. Thoughts?
Sarah says
Hi there – how old was the meat that you used? Normal chicken meat should definitely not cook up rubbery, so I’m thinking it was due to the brand or type of chicken you used.
Jamie says
Oh this is a great and nourishing recipe! Perfect for my one and a half year old too. So yummy!
Sarah says
Fantastic to hear! Hope you enjoyed. 🙂
Victoria Nelson says
Is the wine supposed to be added to the broth when cooking the chicken and rice together? I see the wine in the ingredients but not in the directions. Thanks!
Sarah says
Hi Victoria – I’m not quite sure what you mean. There is no wine in this recipe. 🙂 Perhaps you’re referring to the white rice?
Doro says
There is dry white wine listed in it. I have the same question and am smart little bummed that I bought it for no reason
Sarah says
Hi Doro – There is no white wine listed in this recipe. Maybe you’re referring to the dry white rice?
Liz says
Great in theory, the overall flavor was very good, but I ran into some issues that made it very oily and soggy skin.
For next time here’s what I recommend…
Use a non stick skillet, not cast iron for a quick clean up.
Trim the drumsticks if they have thick skin and lots of fat.
I would add 1-2 tablespoons of flour or panko to the rub so it gets crispier skin. More of a breading than rub, but that’s a personal preference.
Searing can take up 15+ minutes for skin on, bone in dark meat, particularly if they have a lot of mosture or broth solution in them. I always seem to have this problem with chicken from Walmart.
All that being said, I’m going to make a version of this chicken and rice again.
Sarah says
Thanks for your honest feedback, Liz! We will definitely return to the test kitchen with your critiques in mind for this recipe. 🙂