One Pot Spanish Chicken and Rice

One-pot Spanish chicken and rice recipe from the best garden center near me.


  • 1 tablespoon olive oil
  • 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced or pressed
  • 1 cup long grain white rice, rinsed
  • ½ tablespoon paprika
  • 1 + ½ cups chicken stock
  • 1 cup tomato sauce (canned or homemade)
  • Pinch of saffron
  • Salt and pepper to taste
  • ½ cup small stuffed green olives with pimento
  • ½ cup fresh chopped cilantro
  • Lemon wedges, to serve (optional)


  1. Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.
  2. Add onion, red pepper and garlic and cook for a few minutes until they slightly soften.
  3. Add the rice and stir to combine. Cook for 1-2 minutes.
  4. Mix in the paprika and continue to cook for another minute.
  5. Add chicken stock and tomato sauce and bring to a boil. Turn down the heat to low and add the saffron. Cover the skillet and cook for 25 minutes until the rice is fully cooked.
  6. Add salt and pepper to taste, olives and cilantro. Toss and serve with a lemon wedge.

4-6 servings

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