This easy Spanish chicken and rice recipe is easy, and delicious and comes together in an instant. Is there really anything better than a simple one-pan dinner? Dinner made in a sheet pan, because your oven does most of the job! And a chicken dinner at that.
I oversold this a bit. This is not “technically” a one-pot Spanish chicken and rice recipe, since you do have to sear the meat before placing it in the oven. While it is quite possible to skip that step, don’t!
Soft fragrant rice, crispy and soft chicken, and tender veggies, it is all worth it for this easy dinner recipe.
Ingredients
You will only need a couple of elements to make this dish.
- 2 halves of chicken, it is possible to use thighs, legs, or any pieces with the bone in. Don’t use a whole chicken, which will drastically increase the cooking time. Instead, get a chicken, take out the spine and ribs, and reserve those for stock.
- Sweet onion
- Garlic, lots of it
- Bell peppers, you can add another level of flavor by using grilled, marinated peppers.
- Olives, I used kalamata since those are my favorite
- Frozen peas or beans
- Rice, I used paella-style rice for this recipe, you can opt for other short-grain rice
- Saffron, will get you that beautiful yellow color and the distinctive taste
- Lemon
- Spices, salt, pepper, paprika, and others will be your friend here
- Chicken or veggie stock, use a bouillon cube if you don’t have stock
In the following steps, you will learn how to make this recipe for Spanish chicken and rice.
Instructions
To make this chicken and Spanish rice you will have to start by searing lightly salted chicken from all sides until it is lightly golden and the skin is crispy. In the same pan sautee the onions, garlic, and peppers. While you can skip this step, it adds more flavor and fragrance to the dish since the veggies are sauteed with the brown bits in the pan that the chicken left.
To your sheet pan, add the rice, olives, sauteed veggies, and peas. Mix it all well.
Whether you are using stock or a bouillon cube, this is the time to mix it with the spices. This will create a stock that will give flavor evenly.
The saffron has to be bloomed for this process. This starts at the beginning of the cooking by adding cold water to saffron and letting it release all the flavor and color. I like to finish it off by grinding it together with a mortar and pestle and then mixing it with the rest of the ingredients.
This is the key step in making this easy sheet pan Spanish chicken and rice dinner. Saffron will add color and subtle flavor to the whole dish.
Place your seared chicken on top, and add some halved garlic heads and lemon wedges. At this point, add the stock to your sheet pan and cover it with foil. It is important to cook on high heat with the foil on, so everything under the foil sucks up the stock, once the foil is removed, some of the liquid will evaporate and you will be left with this crispy yet tender Spanish yellow rice and chicken dinner.
Substitutions
Chicken – can be substituted with turkey just make sure that different-sized meats take different times to cook.
Veggies – you can swap out these veggies for any other ones you like, just don’t skip the onion. Add Roma tomatoes for extra juiciness, and green beans, or broccoli for extra greens.
Variations
Rice – feel free to use different kinds of rice just make sure to follow cooking instructions and times.
Top tips
Salt and pepper the chicken before searing it, but use the rest of the spices in the stock to mix with everything so it also penetrates the chicken while cooking.
Don’t skip the saffron. While it is the most expensive spice in the world, you may have some just laying around and waiting to be used. This is the time to do that.
Easy sheet pan Spanish chicken and rice
Equipment
- sheet pan with high edges
Ingredients
- 1 whole chicken
- 1 red bell pepper
- 1 large sweet onion
- 100 g green peas
- 100 g kalamata olives
- 2 heads of garlic
- 500 ml chicken stock
- 300 g short-grain rice
- 0,5-1 g saffron
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 100 ml extra virgin olive oil
- 1 whole lemon
- 700 ml chicken stock
- Parsley for serving
Instructions
- Soak the rice in hot water for at least 30 minutes before cooking, wash a couple of times, and drain
- Take the chicken and either halve it or spatchcock, season with salt and pepper from both sides and reserve the spine and any leftover pieces of skin for making stock another time
- Bloom the saffron by adding it to a mortar, grinding, and adding a couple of tablespoons of cold water
- Preheat your oven to 200 C
- In a skillet heat the olive oil and add the chicken skin side down, cook for 5 minutes on each side, and place aside
- Put the bell pepper and onion in the skillet and saute for 5 minutes
- In a sheet pan with higher edges than usual add the rice, pepper and onion, olives, green peas, halved garlic heads, and diced lemon, mix, and add the chicken
- Mix the stock with paprika and bloomed saffron water and pour over the contents of the sheet pan
- Cover with foil and bake for 30 minutes, remove foil and bake for 30 more
- Serve with fresh parsley
Notes
FAQ about easy Spanish chicken and rice recipe
Yellow Spanish rice is made by adding Saffron, which has been bloomed in some water or a little bit of stock.
Grind the Saffron up in a mortar and add a few tablespoons of ice-cold water to it. Let it steep for at least 15 minutes until you feel the fragrance developing.
Best served with fresh herbs like parsley, fresh lemon wedges, and some zest. And don’t forget a nice crispy but not too bold white wine or a glass of cava.
If you have any leftovers, place them in an airtight container and place them in the fridge once the food has cooled. Eat within 2 days
If you want another chicken recipe that just hits the spot, try these:
