Made in one pot in only 40 minutes, this Spanish chicken and rice is packed with juicy chicken legs and tons of spicy fluffy rice. The secret is in the homemade spice rub!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
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
Serving Suggestions
Try serving this chicken and rice alongside crusty bread, a simple green salad, and a glass of wine or Spanish sangria for a full Spanish-inspired meal.
Making the Spanish Chicken and Rice
(scroll to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken
- Spices
- Yellow onion
- Tomato paste
- Garlic
- Rice
- Chicken broth
- Lime
- Cilantro
Chicken Alternatives
Listed below are modifications for making this recipe with different cuts of chicken.
- 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.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Add veggies – try adding a sweet pepper or diced tomatoes.
- Adjust heat level – this recipe is pretty mild as-is but you can easily dial the heat up by using cayenne pepper, a minced jalapeno pepper, or your favorite hot sauce.
I mean, my GOSH, the juicy chicken legs soaking up all the flavor from that fluffy, spicy rice in this skillet is honestly a dinner dream come true.
Oh, and 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 entirely over the top.
Also, you should be aware that this dinner masterpiece took 40 minutes and only dirtied one pan. Consider hiring this recipe on for permanent weeknight dinner duty.
More one pot dinners to add to your arsenal!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
One-Pot Spanish Chicken and Rice Skillet
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 lb chicken legs (about 4 medium)
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry long-grain white rice
- 2-1/2 cups chicken broth
- 2 tablespoons freshly-squeezed lime juice
- 2 tablespoons minced fresh cilantro
Instructions
- In a small bowl, combine cumin, paprika, chili powder, onion powder, oregano, salt, and pepper. Divide spice mixture in half and rub half of it all over chicken legs. Set remaining half aside.
- Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat pan. Place spice-rubbed chicken legs in a single layer in pan and sear on all sides, turning occasionally until golden-brown (about 3-4 minutes). Transfer chicken to a plate and set aside.
- In same skillet over medium-high heat, sauté onion in drippings until translucent. 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 tender and chicken registers 165F. Season rice with additional salt and pepper to taste if needed.
- Just before serving, squeeze fresh lime juice over Spanish rice and sprinkle with cilantro. Serve hot and enjoy!
BranJ says
This came out amazing, first try! I tweaked the seasonings and 2 cups of chicken stock and 0.5 cup of water. But over came out amazing and my 8 year old boy approved it with seconds!!
Sarah says
So happy to hear! Thanks for reporting back. 🙂
Helber Greenwood. says
This dish is inspiring and simply beautiful.
Sarah says
Thank you so much! 🙂
Madeleine says
We loved this! Swapped the rice for brown basmati so we didn’t have to go grocery shopping, and gave it another 15 mins as brown rice takes a bit longer. Will definitely cook this again, might add a bell pepper next time to sneak in some veggies. Best wishes to you from England.
Sarah says
I’m so happy to hear you loved this rice, Madeline! Thanks for sharing your modifications using brown rice! 🙂
Jacqueline farber says
We thought this was bland. We followed the recipe to the tee. Something wasn’t right – I make Spanish rice and I just use a variety of seasonings. (Anything that smells good lol) I read this to my fiancé, and we thought we would try it. The chicken was fine, but I feel like something was missing.
Sarah says
Thanks for sharing your feedback, Jacqueline! You can definitely add more spices to taste if you try this recipe again. 🙂
Anne Marie Abela says
I tried this recipe today and must say that it is simple but really tasty, and also filled the kitchen with a wonderful aroma.
Have read a comment about the taste being bland so I added a couple of red and green peppers and also a tin of red kidney beans to the rice mixture along with some smoked bacon seasoning.
After plating I added a few jalapenos slices (from a jar) and a few tortillas on the side.
Needless to say my family loved it!
Sarah says
Thanks for sharing your adjustments, Anne! I’m so happy to hear this rice was a hit! 🙂
michelle martinez says
loved it first time around, my husband is a chef he approved. one thing i would recommend if you’re looking for more of a flavor punch, add a packet of sazon Goya! other than that is was good and i was proud it was so easy too !
Susana Dugec says
OMG this was amazing. I added more garlic as we al love garlic, and it was tasty, and delish. My drumsticks were large I coked it 15 minutes longer. Family loved it. I will be making this all the time now.
Thank you for sharing this recipe.
Sarah says
Amazing to hear, Susana! Thanks for reporting back. 🙂
eddie says
The recipe calls for white wine, but does not say when to add it thank you can you help?
Sarah says
Hi Eddie – there is no white wine in this recipe. Are you referring to the white rice?
Marc Eros says
Dish is easy to make added everything in on large cooking skillet and cooked chicken and onions first for 30 mins added the broth and wine and all other ingredients after cooked on stove top for another 30 mins it was wonderfully delicious great comb …..thank you…
Sarah says
So great to hear, Marc! I appreciate you reporting back. 🙂
Sandra says
Where is the video please? 😯🤷🏼♀️
Sarah says
Hi Sandra – the video is in the recipe card at the bottom of the page.
Crystal says
I made this with chicken thighs. My whole family loved it! Def will be on rotation 🙂
Sarah says
So awesome to hear, Crystal! Enjoy. 🙂
Samar says
Literally the only way my very picky toddlers will eat chicken! Thank you 🙌
Sarah says
Hi Samar – I’m so happy to hear this chicken is a hit in your house! Thanks for reporting back. 🙂
Graham says
Teen boys who are not generally up for new flavours gobbled this up first time I made it. So tasty! So glad I came across this – thx!
If I was to add beans, any recos?
I’m just trying to eat more beans 🙂
Sarah says
Hi Graham! I’m so glad to hear this chicken is a hit in your house! For beans, I think a 15-oz can of drained black beans or pinto beans would be a great addition. I would add the beans in Step 4 when you add the chicken back to the pan – good luck! 🙂
Christine says
I used yellow saffron rice instead of white rice and added a can of drained black beans at step 4 like suggested in another comment. I used all the seasonings listed but I didn’t measure them, I just eyed it and it came out super flavorful and delicious.
Sarah says
Hi Christine! I’m so happy to hear this rice was a success for you. Thanks for taking the time to review and comment, I so appreciate it!