Spanish One Pot Chicken and Rice
Recipe type: Main
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
  • Chicken thighs – 6, skinless and either boneless or bone-in
  • White rice – 1 cup, uncooked, washed and water drained out
  • Lemon – 2
  • Vegetable or canola oil – 4 tbsp
  • Water or chicken broth – 2 & ½ cups
  • Freshly chopped parsley or cilantro to garnish
For Spanish seasoning mix:
  • Garlic powder – 1 tsp
  • Onion powder – ½ tsp
  • Smoked paprika – 2 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Italian seasoning – ½ tsp
  • Salt – 1 tsp or to taste
  1. First make the seasoning by mixing all the ingredients listed under Spanish seasoning in a small bowl. Take time to whisk so that all the powdered spices are evenly combined. Divide the mixture in half and set aside.
  2. Cut one lemon into thin slices. Squeeze the juice of the other lemon.
  3. Wash and pat dry the chicken thighs. Drizzle 2 tablespoons of oil over the chicken and toss them. Now sprinkle half of the Spanish seasoning over the chicken thighs. Rub the seasoning evenly to coat all the chicken thighs with the spice mix on all sides.
  4. Heat a large skillet and add remaining oil to it. Once the oil is hot, place the chicken thighs in a single layer. Cook the chicken for 5 to 6 minutes on medium-low until it develops a nice brown color.
  5. Flip the chicken over and cook the other side for another 3 to 4 minutes. Take them out on a plate and set aside.
  6. If your skillet looks too dry, then add little more oil and once the oil is hot again, add the rice. Sauté the rice for 3 to 4 minutes on medium flame until it becomes glossy.
  7. Now add the remaining Spanish spice mix and the juice of the lemon. Give a good mix. I like to sauté the spices in oil for couple of minutes before adding any liquid. So cook the rice with spices on medium flame for good 2 to 3 minutes.
  8. Now add the water (or broth) and give a good mix to combine everything together evenly. Finally return the seared chicken thighs on top of the rice along with any accumulated juice on the plate.
  9. Cover and cook on lowest heat setting for 25 to 30 minutes or until the rice is tender and all the liquid is absorbed. Keep checking after every 10 minutes if the liquid is absorbed and rice started to stick to the pan.
  10. If you feel that the rice is not soft enough but the liquid has been absorbed completely, pour hot water or broth along the sides of the skillet, half a cup at a time. Then cover and cook again for 10 minutes or until the rice is soft to your liking and the liquid is all soaked up.
  11. Your Spanish chicken and rice is ready! Garnish with lemon slices and freshly chopped parsley or cilantro! Serve warm and enjoy!
Recipe by Flavor Quotient at