Go Back
–+ servings
One pot Spanish chicken and rice with drumsticks, green olives, red pepper, and herbs in a Dutch oven

One Pot Spanish Chicken and Rice

40aprons.com/spanish-chicken-and-rice/
This flavorful spanish rice and chicken dish makes a special weeknight dinner. Bone-in chicken pieces are seared until golden, then slow-simmered with fragrant adobo seasoning, smoked paprika, briny green olives, capers, and tender jasmine rice until the whole pot becomes something deeply savory and tender.
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 6

Equipment

  • large dutch oven or heavy-bottomed pot with lid
  • instant read thermometer
  • Fine mesh strainer
  • Tongs
  • Cutting board
  • chef's knife

Ingredients

  • 2 tablespoons avocado oil (or olive oil)
  • 3 to 3½ pounds bone-in chicken pieces (thighs and drumsticks work best)
  • ½ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • 2 ounces prosciutto (finely chopped)
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons adobo seasoning
  • ½ teaspoon smoked paprika
  • 2 bay leaves
  • ½ cup green olives (sliced)
  • 2 tablespoons capers (drained)
  • ¼ cup fresh cilantro (chopped, plus more for serving)
  • 1½ cups long-grain white rice (rinsed - jasmine or basmati)
  • 3½ cups chicken stock

Optional

  • 1 pinch saffron (or ¼ teaspoon turmeric, for color)
  • ½ cup frozen peas

Instructions

  • Pat chicken pieces thoroughly dry with paper towels. Season all sides lightly with salt and black pepper.
  • Heat 2 tablespoons avocado oil or olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear chicken pieces without moving them, 3–4 minutes per side, until deeply golden brown on all sides. Transfer seared chicken to a plate and set aside.
  • Reduce heat to medium. Add 2 ounces finely chopped prosciutto to the pot and cook, stirring occasionally, until lightly crisp, about 2 minutes.
  • Add 1 medium yellow onion, diced, and 1 red bell pepper, diced. Cook, stirring occasionally, until softened, 4–5 minutes.
  • Stir in 4 cloves minced garlic and cook until fragrant, about 30 seconds.
  • Add 2 teaspoons adobo seasoning, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 2 bay leaves, ½ cup sliced green olives, 2 tablespoons drained capers, and ¼ cup chopped fresh cilantro. Stir to combine and cook 1 minute to bloom the spices.
  • Add 1½ cups rinsed long-grain white rice. Stir to coat rice in oil and spices, about 1 minute.
  • Pour in 3½ cups chicken stock. Add 1 pinch saffron or ¼ teaspoon turmeric, if using. Stir once to combine.
  • Nestle browned chicken pieces into the pot along with any accumulated juices. Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer 20–25 minutes, or until rice is tender and most liquid is absorbed. Do not lift lid or stir during cooking.
  • If using frozen peas, scatter ½ cup over the top during the last 5 minutes of cooking. Cover and let warm through.
  • Check chicken for doneness — bone-in thighs and drumsticks should register 175°F on an instant-read thermometer. Remove bay leaves.
  • Remove pot from heat and let rest, covered, for 5–10 minutes. Fluff rice gently with a fork, taste and adjust seasoning, top with additional fresh cilantro, and serve.

Recipe Notes

Make it with Cauliflower Rice: Reduce chicken stock to 1½ cups. Add 3 bags (12 ounces each) frozen riced cauliflower in the last 5–7 minutes of cooking instead of raw rice at the beginning. Cook uncovered until cauliflower is heated through.
Boneless, Skinless Chicken Thighs: These work well as a substitute; just check for doneness starting at 18 minutes. Expect slightly less richness without the bones.
Storage and Reheating: Store leftovers in an airtight container in the fridge up to 4 days. Reheat individual portions in the microwave with a splash of chicken stock, or warm the entire batch covered at 325°F for 20 minutes.
Gluten-Free Note: Always verify that your adobo seasoning and chicken stock are certified gluten-free, as formulations vary by brand.
Chicken Temperature Guide: Bone-in chicken thighs and drumsticks are at their best texture when they reach 175°F- 185°F internally — they'll be fall-apart tender. Bone-in breasts, if substituted, should be pulled at exactly 165°F
Freezing: Cool completely before transferring to a freezer-safe airtight container. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop over low heat or covered in a 325°F oven, adding a generous splash of chicken stock to loosen the rice. Note that rice texture will soften slightly after freezing.

Nutrition Information (Approximate)

Calories: 579calProtein: 6gFat: 11gSaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 511mgPotassium: 180mgTotal Carbs: 42gFiber: 2gSugar: 2gNet Carbs: 40gVitamin A: 895IUVitamin C: 31mgCalcium: 31mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/spanish-chicken-and-rice/