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One pan Spanish chicken and rice with smoky paprika chicken thighs, tomato rice, green olives, and lemon wedges in a large skillet

One Pan Spanish Chicken and Rice

Juicy bone-in chicken thighs seasoned with smoked paprika, seared until golden, then simmered over tomato-infused rice in one skillet. A bold, comforting weeknight dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Spanish
Calories: 787
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp smoked paprika not regular sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 6 bone-in skin-on chicken thighs about 2 lbs total
  • 1 tbsp olive oil
  • 1 cup long-grain white rice rinsed under cold water until water runs clear
  • 1.25 cups low-sodium chicken broth
  • 1 cup tomato sauce
  • 1/2 cup pitted green olives
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges for serving

Equipment

  • Large skillet with tight-fitting lid
  • Small mixing bowl
  • Paper towels
  • Wooden spoon or spatula
  • Instant read meat thermometer

Method
 

  1. Combine smoked paprika, garlic powder, kosher salt, and black pepper in a small bowl. Pat the chicken thighs completely dry on all sides with paper towels. Coat both sides of each thigh evenly with the spice blend.
  2. Heat olive oil in a large wide skillet over medium-high heat. Add chicken skin-side down and cook undisturbed for 5 to 7 minutes until the skin is deep golden brown and releases cleanly from the pan. Flip and cook the other side for 5 minutes. Remove chicken and set aside.
  3. Add the rinsed rice directly to the same skillet. Stir and toast for 2 to 3 minutes until lightly golden and nutty smelling.
  4. Pour in the chicken broth and tomato sauce. Stir to combine and scrape up any browned bits from the bottom of the pan. Nestle the seared chicken thighs back into the skillet on top of the rice, skin-side up.
  5. Bring to a gentle simmer over medium heat, then cover tightly and reduce heat to medium-low. Cook for 20 to 25 minutes without lifting the lid for the first 20 minutes.
  6. Check that the rice is tender and the chicken has reached an internal temperature of 165 degrees F. Remove from heat and let sit covered for 5 minutes. Top with green olives, fresh parsley, and lemon wedges before serving.

Notes

Do not lift the lid during the first 20 minutes of simmering. The trapped steam is essential for evenly cooked rice. Boneless skinless thighs can be substituted but check doneness around the 18-minute mark. Basmati or jasmine rice work well as alternatives to long-grain white rice.