One-Pan Spanish Chicken and Rice with Chorizo and Paprika

Prep: 15 minCook: 1 hr5 servingsmediumMediterranean
One-Pan Spanish Chicken and Rice with Chorizo and Paprika

A vibrant Spanish-inspired one-pan meal where bone-in chicken pieces and chorizo sausage create a rich, smoky base for perfectly cooked rice. The combination of smoked paprika, garlic, and tomatoes infuses every grain with deep flavor, while the chorizo adds a spicy, savory depth. This arroz con pollo is perfect for weeknight dinners or casual entertaining, offering all the comfort of a traditional Spanish dish with the convenience of minimal cleanup. The soaking technique ensures the rice cooks evenly and absorbs all the delicious pan flavors.

Gluten-FreeDairy-FreeNut-Free

Ingredients

5 servings
  • 1 ½ cup medium grain rice, washed
    long grain rice1:1

    note:slightly different texture

  • 4 bone-in skin-on chicken thighs
  • 4 chicken drumsticks
  • 1 tablespoon olive oil, extra virgin
  • 6 oz bulk chorizo sausage, no casings
    Italian sausage1:1note:less smoky flavor

    conf:4

    Full guide →
  • 1 large green bell pepper, cored, chopped
  • 1 medium red onion, peeled, chopped
  • 2 garlic cloves, peeled, crushed
  • 1 large ripe tomato, chopped
  • 3 tbsp tomato paste
  • 3 cups chicken broth
    vegetable broth1:1note:for pescatarian version

    conf:4

    Full guide →
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper, more or less to taste(optional)

Instructions

  1. 1

    Soak rice in water for 15 minutes until grains break easily, then drain well

  2. 2

    Mix spices, salt and pepper in a small bowl for the rub

  3. 3

    Pat chicken dry and season with spice rub, lifting skin to apply underneath

  4. 4

    Heat olive oil in braiser pan and brown chicken deeply on both sides, then remove

  5. 5

    Cook chorizo in same pan for 10 minutes until browned, stirring regularly

  6. 6

    Add green peppers, onions, and garlic, cooking over medium heat for 5 minutes

  7. 7

    Add chopped tomatoes, tomato paste, and chicken broth

  8. 8

    Return chicken to pan, bring to boil, then cover and simmer for 15 to 20 minutes

  9. 9

    Remove chicken briefly, stir drained rice into cooking liquid

  10. 10

    Cook rice uncovered over high heat for 1 to 2 minutes

  11. 11

    Return chicken on top of rice, cover and cook on low for 20 minutes

  12. 12

    Turn off heat and let rest covered for 10 minutes before serving

Tips

Tip 1

Soaking the rice for 15 minutes before cooking ensures even absorption and prevents mushy grains.

Tip 2

Don't skip seasoning under the chicken skin - this creates deeper flavor throughout the meat.

Tip 3

Let the dish rest covered after cooking to allow the rice to finish steaming and flavors to meld.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered containers.

Make Ahead

Can prep vegetables and season chicken up to 4 hours ahead.

Serve With

Serve hot directly from the pan with fresh herbs or lemon wedges.

Common Mistakes

Watch

Don't skip soaking the rice to avoid uneven cooking.

Watch

Don't overcrowd the pan when browning chicken to ensure proper searing.

Substitutions

chorizo→
Italian sausage1:1note:less smoky flavor

conf:4

Full guide →
medium grain rice→
long grain rice1:1

note:slightly different texture

chicken broth→
vegetable broth1:1note:for pescatarian version

conf:4

Full guide →
Find more substitutions →

FAQ

Can I use boneless chicken instead?

Yes, but reduce cooking time by about 5-10 minutes since boneless pieces cook faster and won't add as much flavor to the rice.

What if I can't find chorizo?

Substitute with spicy Italian sausage or add extra smoked paprika and red pepper flakes to regular sausage for similar flavor.

How long will this keep in the refrigerator?

Store covered for up to 3 days. Reheat gently with a splash of broth to restore moisture to the rice.