one pan spanish chicken rice

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.


Please enter your comment!
Please enter your name here