dinner recipes

One Pan Spanish Chicken Rice recipe

Chicken Rice in Spanish style is what you need for amazing dinner. Withthis simple recipe you will make the meal very quick and easy.


  • 1 tablespoon olive oil
  • 4 chicken thighs, boneless and skinless
  • 2 teaspoons salt
  • 1 onion, not large, diced
  • 2 cloves garlic, minced
  • 1 carrot, cut in thin strips
  • 480g canned tomatoes
  • 1 tablespoon tomato sauce
  • 500ml chicken broth
  • 230g rice, long grain
  • 1 or 0.5 teaspoons ground black pepper


In a large, deep skillet, heat the oil over medium heat. Add chicken thighs and season with salt and ground black pepper. Cook about 8 minutes, constantly stirring, until chicken browns nicely. Remove from the skillet and throw away the oil.

Lower the heat. Add onion and garlic to the skillet. Cook while stirring for about 2 minutes until tender. Add carrots and cook for about 3 minutes. Then, add canned tomatoes, tomato sauce and chicken broth. Season everything with salt and ground black pepper. Bring to a boil. Stir in the rice. Add chicken. Bring to a boil again. Cover the skillet with a lid leaving a tiny gap for air to come in and steam to come out. Cook over low heat for about 20-25 minutes or until the rice and chicken are fully cooked.

Serve the dish with few olives or lemon wedges.

One Pan Spanish Chicken Rice recipe
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