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4.5 from 8 votes

One Pan Spanish-Style Chicken and Rice

This One Pan Spanish-Style Chicken and Rice is a super easy weeknight meal that's packed with flavour! Make it spicy or family-friendly all in one skillet!
Course Dinner, Main Course
Cuisine American, Comfort Food, One Pan, Spanish, Weeknight Meal
Keyword One Pan Spanish-Style Chicken and Rice
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 568kcal
Author Chrissie (thebusybaker.ca)


  • 1/2 cup chopped cured chorizo sausage (use spicy or mild, according to your tastes) use bacon instead of chorizo, if desired
  • 6 large chicken thighs, bone-in and skin-on
  • 1 teaspoon smoked paprika (use spicy or sweet, according to your tastes)
  • salt and pepper for seasoning chicken
  • 1 large sweet onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup white wine
  • 400 gram can of diced tomatoes (in their juices)
  • 1 1/4 cup long grain white rice
  • 3 cups chicken stock
  • freshly chopped parsley or cilantro for serving (optional)


  • Preheat your oven to 350 degrees Fahrenheit.
  • On the stovetop, heat a large cast iron (or other oven-safe) skillet over medium high heat and add the chopped chorizo sausage. Brown the sausage until it's cooked through but still soft. Remove to a paper-towel lined plate, leaving the remaining fat in the pan.
  • Season the chicken thighs on both sides with the paprika and salt and pepper, and place in the hot skillet skin-side down.
  • Brown the chicken on both sides to create a dark golden brown crust, but don't worry about cooking the chicken through completely (it will finish cooking through in the oven later). Remove to a plate and set aside.
  • Reduce the heat to medium and add the onion, bell pepper, and garlic to the hot skillet and saute until the vegetables are soft.
  • Add the cumin, chili powder and garlic powder and stir to combine.
  • Add the white wine and stir gently until the wine almost completely evaporates and there's only a small amount of liquid remaining.
  • Add the cooked chorizo you set aside previously, along with the diced tomatoes, rice, and chicken stock, stirring well to combine. 
  • Nestle the chicken thighs into the rice mixture in the pan, skin-side up, ensuring that the top skin is sticking out of the liquid.
  • Cover the pan with a lid or aluminum foil and place in the oven at 350 degrees Fahrenheit for approximately 20-25 minutes or until the rice has cooked completely and the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius). 
  • Remove the aluminum foil or lid for the last 5 minutes of baking to allow the chicken to crisp up slightly.
  • Serve immediately with some freshly chopped parsley or cilantro, if desired.


Serving: 1serving | Calories: 568kcal | Carbohydrates: 43g | Protein: 33g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 592mg | Potassium: 702mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 36mg | Calcium: 58mg | Iron: 3mg