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One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo) with Fire-Roasted Peppers

Prepare to be captivated by a culinary masterpiece that brings the vibrant flavors of Spain right into your kitchen – all in a single pan! This **One Pan Crispy Spanish Chicken and Rice**, affectionately known as **Arroz Con Pollo**, is more than just a meal; it’s a celebration of rich aromas and textures. While inspired by the cherished recipes passed down through generations in my South American family, I’ve lovingly enhanced this classic with a few irresistible twists. Forget the usual; we’re talking about succulent, **crispy chicken thighs**, smoky bacon instead of traditional ham, and the delightful addition of **fire-roasted peppers** for an unparalleled depth of flavor. Every spoonful promises a harmonious blend of saffron, sweet paprika, and fragrant garlic, making this an unforgettable **Spanish chicken and rice recipe** that will quickly become a family favorite.

The beauty of this **one pan meal** lies not only in its incredible taste but also in its simplicity. Imagine a hearty, flavorful dish with minimal cleanup, perfect for busy weeknights or a relaxed weekend gathering. We’re embracing the essence of Spanish cooking – robust flavors, fresh ingredients, and a touch of warmth – all brought together in a way that respects tradition while adding a modern, delicious twist. This is the kind of comfort food that fills your home with an inviting aroma and leaves everyone at the table completely satisfied.

The Allure of Arroz Con Pollo: A Timeless Classic

Arroz Con Pollo, meaning “rice with chicken,” is a beloved dish found across Spain and Latin America, with countless regional variations. It’s often compared to paella but typically uses bone-in chicken and is generally simpler to prepare, focusing on the harmonious marriage of chicken and rice. My rendition pays homage to these roots while introducing elements that elevate its flavor profile and texture. By substituting traditional diced chicken with bone-in, skin-on thighs, we achieve a glorious crispiness that’s often missed in other versions. The inclusion of fire-roasted peppers adds a smoky sweetness and a vibrant color that makes the dish truly sing.

Why One Pan Cooking is a Game Changer

The “one pan” aspect of this **Crispy Spanish Chicken and Rice** is not just about convenience; it’s about building layers of flavor. As the chicken sears, it leaves behind delicious fond – browned bits at the bottom of the pan – that become the foundation of our rich rice. The bacon, cooked in the same pan, renders its savory fat, infusing the onions and garlic with its irresistible smoky essence. This continuous layering of flavors in one vessel ensures that every grain of rice and every piece of chicken is deeply imbued with the aromatic spices, white wine, and rich broth. Less cleanup is just an added bonus!

A Symphony of Flavors: Saffron, Paprika, and Fire-Roasted Peppers

The magic of this **Arroz Con Pollo** truly comes alive with its key ingredients. **Saffron**, the golden spice, not only imparts a beautiful color to the rice but also a subtle, floral, and slightly earthy aroma that is quintessential to Spanish cuisine. Paired with sweet **paprika**, which adds warmth and a hint of smoky depth, these spices form the backbone of the dish’s flavor. My personal touch of **fire-roasted peppers in garlic (Piquillo)** transforms the rice, infusing it with a sweet, smoky, and slightly tangy note that complements the chicken perfectly. And let’s not forget the bacon – its savory crunch and rendered fat create an unparalleled richness that makes this recipe truly stand out.

To serve this magnificent dish, the process is delightfully simple. Once the rice is perfectly cooked and tender, gently fluff it with a fork. Then, the star of the show – those beautifully seared, juicy, and **crispy chicken** thighs – are placed back on top. The moment you uncover the pan, those beautiful aromas of white wine, smokey bacon, and savory chicken fill the air, promising a meal that’s both comforting and gourmet. Each bite offers a delightful contrast: the tender, flavorful rice cradling the succulent chicken, boasting a perfectly golden, crisp skin.

After the incredible success and deliciousness of our One Pot Italian Chicken And Rice, I was inspired to create a Spanish equivalent that would deliver just as much flavor and ease. And I’m absolutely thrilled with the results! This **Crispy Spanish Chicken and Rice** is a testament to how simple ingredients, when combined thoughtfully in one pan, can create something truly spectacular. It’s a dish that feels both authentic and innovative, perfect for any home cook looking to impress with minimal effort.

So gather your ingredients and get ready to experience a taste of Spain with this vibrant, easy, and incredibly flavorful **One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)**. It’s a dish that’s sure to earn rave reviews and become a cherished part of your recipe collection. ¡Buen provecho!

One Pan Crispy Spanish Chicken and Rice in a bowl

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4.70 from 10 votes

One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)

By Karina

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 5 Serves

One Pan Spanish Chicken and Rice, or Arroz Con Pollo as we call it…all cooked in one pan…including the Crispy Chicken!

Ingredients

▢ 5 pieces chicken thigh , bone in and optional skin on
▢ 2 pinches salt and freshly ground black pepper
▢ 1 teaspoon garlic powder
▢ 1 tablespoon olive oil
▢ 1 large onion chopped
▢ 6 oz shortcut bacon trimmed of all fat (6 pieces) chopped
▢ 3 cloves garlic minced
▢ 2 teaspoons sweet paprika
▢ 1/2 teaspoon crushed saffron threads or 3/4 teaspoon imitation saffron powder is fine to use
▢ 2 medium vine ripened tomatoes diced, or 1 small can diced tomatoes including juice
▢ 1 cup jarred fire roasted peppers in garlic (Piquillo) cut into strips
▢ 1 1/2 cups water mixed with 2 teaspoons vegetable stock powder or use chicken broth
▢ 1/2 cup dry white wine *See Notes
▢ 1 1/2 cups long-grain white rice
▢ 3/4 cup frozen peas not thawed
▢ 1 handful chopped fresh flat-leaf parsley for garnish

Instructions

Preheat an oven to 200℃ | 390℉. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat – depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.

Notes

If you don’t have a cast iron skillet, any heat proof pan would work OR cook first in a normal frying pan, then transfer over to an oven proof baking dish.
*The wine can be replaced with more stock or broth if you like, but wine adds a beautiful flavour to the rice.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

Mastering the Crispy Chicken and Flavorful Rice

The key to this **One Pan Crispy Spanish Chicken and Rice** is the technique that ensures both the chicken is perfectly crispy and the rice is tender and infused with flavor. We start by searing the bone-in, skin-on chicken thighs. This initial high-heat cook develops a beautiful golden-brown crust, locking in juices and creating that coveted crisp skin. Don’t skip this step – it’s essential for texture and flavor. After the chicken is set aside, the aromatic base is built in the same pan. Onions and bacon are sautéed until fragrant and crispy, creating a flavorful foundation that will permeate every grain of rice. Garlic, sweet paprika, and the precious saffron threads are then added, blooming in the warm oil and releasing their heady scents.

Once the base is ready, diced tomatoes and the star **fire-roasted peppers** are stirred in, adding a touch of acidity and even more complex flavors. The liquid — a mix of chicken broth (or vegetable stock) and dry white wine — is then introduced. The wine is crucial here, as it deglazes the pan, lifting all those caramelized bits of flavor from the bottom and integrating them into the rice. This liquid, rich with savory notes, is absorbed by the long-grain white rice as it simmers, becoming plump and succulent. The chicken is then returned to the pan, and everything bakes together, allowing the flavors to meld beautifully. Finally, a quick broil at the end ensures the chicken skin crisps up perfectly again, and the frozen peas are gently cooked through, adding a pop of freshness and color.

Tips for Success and Delicious Variations

Achieving the Crispiest Chicken: Ensure your chicken thighs are thoroughly patted dry before seasoning and searing. Moisture is the enemy of crispiness! Don’t overcrowd the pan; sear in batches if necessary to allow proper browning.
Rice Choice: While long-grain white rice is specified, you can experiment with other varieties. For a slightly creamier texture, you might try a Spanish bomba rice, though cooking times and liquid amounts may need adjustment.
Wine Alternatives: If you prefer to cook without alcohol, simply substitute the white wine with an equal amount of chicken or vegetable broth. While the wine adds a subtle depth, the dish will still be incredibly flavorful.
Spice Adjustments: Feel free to adjust the paprika to your liking. For a smoky kick, a touch of smoked paprika can be added. If you like a bit of heat, a pinch of cayenne pepper can be a delicious addition.
Equipment Matters: A 10-12 inch cast iron skillet is ideal for its heat retention and oven-safe properties. If you don’t have one, any oven-safe pan or dutch oven will work. You can also cook the chicken and sauté the aromatics in a regular frying pan, then transfer everything to an oven-safe baking dish for the baking step.
Adding More Vegetables: Feel free to add other quick-cooking vegetables like diced bell peppers (in addition to the roasted peppers), green beans, or artichoke hearts during the last 10-15 minutes of cooking.

Serving Suggestions for Your Arroz Con Pollo

This **One Pan Crispy Spanish Chicken and Rice** is a complete meal in itself, brimming with protein, carbohydrates, and vegetables. However, a simple green salad with a light vinaigrette makes for a refreshing accompaniment, cutting through the richness of the dish. A crusty loaf of bread is also excellent for soaking up any remaining flavorful juices from the pan. For an extra touch of Mediterranean flair, you could serve it with a side of marinated olives or a dollop of aioli. And of course, a glass of crisp Spanish white wine or a refreshing sangria would perfectly complement the flavors.

Whether you’re new to Spanish cooking or a seasoned enthusiast, this **Arroz Con Pollo recipe** offers an accessible and incredibly rewarding culinary experience. It’s a dish that evokes the sunny spirit of Spain, brings people together, and delivers big on flavor with minimal fuss. Enjoy creating and savoring this magnificent meal!