One Pot Spicy Spanish Chicken with Rice – a deliciously rich, risotto-style dish made all in one pan. Tender chicken thighs simmer in a smoky paprika and tomato base, with soft, creamy arborio rice soaking up every bit of flavour.
This Spicy Spanish Chicken and Rice is a favourite. Packed with sweetness from roasted red peppers, warmth from cumin and coriander, and a little kick from the chilli flakes. One pot meals are always a win – everything cooks together in one pan, and that means less washing up too.
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Calories in Spicy Spanish Chicken Rice
This recipe serves 4 and is 472 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 400+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Chicken thighs – Full of flavour and stay tender as they cook. Boneless and skinless works best for easy eating.
- Onion – Adds a base of sweetness and depth to the dish.
- Garlic – Brings bold flavour and richness – don’t skip it.
- Roasted red pepper – Sweet, smoky and soft – adds a lovely contrast to the heat.
- Arborio rice – A short-grain rice that gives the dish that risotto-style creaminess.
- Green bell pepper – it balances the sweetness of the red pepper.
- Stock – Use chicken stock for added depth. Helps the rice absorb all the flavour. Using the right ratio of stock cubes to water is key for a balanced, flavourful broth. Too few cubes can make it bland, while too many will make it too salty.
- Passata – Smooth, sieved tomatoes that give the dish a rich base without any chunks.
- Coriander (fresh/cilantro) – Stirred through at the end for a burst of freshness.
- Tomato paste – Concentrated tomato flavour – just a spoonful adds richness.
- Paprika (smoked and regular) – Smoky for depth, regular for a sweet warmth.
- Ground Cumin – Earthy and aromatic, works beautifully with the paprika.
- Ground coriander – Adds a light citrus note that lifts the dish.
- Chilli flakes – For that gentle background heat. Add more or less to suit your taste.
- Mixed herbs – A simple way to add an extra layer of herby flavour.
- Salt and pepper – These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
- Olive oil spray – Keeps things light while helping the spices and onions cook nicely.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
There are plenty of ways to adapt this dish to suit your preferences.
- Vegetarian version: Remove the chicken and add more vegetables like mushrooms, zucchini, or aubergine for a hearty alternative. You can also include chickpeas or lentils for added protein and texture.
- Chicken version: For extra veggie goodness, add peas, spinach, or diced carrots along with the chicken. These will complement the dish without overpowering the flavour.
- Stock alternatives: Swap chicken stock for vegetable for a different flavour profile.
- Spices: Adjust the spices to suit your taste. For a milder version, reduce or omit the chilli flakes
- Coriander (cilantro): If you’re not a fan of fresh coriander, parsley is a great substitute for a fresh, grassy note.
Tips for Perfect One Pot Spicy Spanish Chicken with Rice
One-pot meals are a brilliant way to enjoy a hassle-free, flavour-packed dish. Here are some tips to help you get the best results with this Spicy Spanish Chicken with Rice:
- Use the Right Pan: A large, flat-bottomed pan with a lid ensures even heat distribution, giving all the ingredients room to cook properly without overcrowding.
- Prep Ingredients Ahead: To keep things running smoothly, chop and measure all your ingredients before you start. This allows you to add them at the right time and keep everything flowing.
- Build Layers of Flavour: Start by sautéing the onion, garlic, and peppers to create a rich base before adding the chicken, rice, and stock. This will give your dish that depth of flavour.
- Don’t Rush: Allow each ingredient to cook thoroughly. Taking your time ensures the rice absorbs all the wonderful flavours and the chicken stays tender.
- Adjust Liquid Levels: If the liquid absorbs too quickly, don’t hesitate to add a splash more stock. This ensures the rice cooks perfectly and the dish stays moist.
- Steaming with Residual Heat: Once the cooking time is up, remove the pan from the heat and leave the lid on. Let the rice steam in the residual heat for a few minutes without stirring – this step helps the flavours meld together and ensures the rice is just right.
With these tips, you'll have a perfectly balanced, one-pot meal full of Spanish-inspired flavours. Enjoy!
Sides to Serve with Spicy Spanish Chicken Rice
This Spicy Spanish Chicken with Rice is fantastic on its own, packed with all the flavour you need. However, for a more balanced, filling plate, it's always a great idea to add extra vegetables to round out the meal.
- Grilled or Roasted Vegetables: Think smoky aubergine, sweet peppers, and zucchini. These vegetables complement the Spanish flavours beautifully and add a lovely texture.
- Sautéed Zucchini: Lightly sautéed with garlic and olive oil, zucchini adds a delicate, sweet flavour that pairs beautifully with the rich, smoky rice.
- Sautéed Greens: A simple side of spinach or kale, sautéed with garlic and olive oil, works perfectly to balance the richness of the rice. You could even add a splash of lemon juice to bring out a touch of brightness.
- Tomato and Cucumber Salad: Fresh, crisp cucumber and juicy tomatoes dressed with olive oil (you only need a little), vinegar, and a sprinkle of oregano offer a refreshing contrast to the warm, smoky flavours of the chicken and rice.
- Roasted Asparagus: Lightly roasted with a dash of paprika and olive oil, asparagus adds an earthy flavour that pairs well with the dish without overpowering it.
- Mixed Salad: A simple mixed salad with baby greens, cucumber, and red onion brings freshness and crunch to the dish. Add in some cooked beets or a handful of fresh herbs like parsley or basil for extra colour and flavour.
While the dish is already hearty and full of flavour, these vegetable sides not only increase the variety of textures but also make for a more balanced, nutrient-packed plate.
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FAQ for Spicy Spanish Chicken Rice
This recipe uses arborio rice for a creamy, risotto-style texture. While other types of rice may work, keep in mind that they haven't been tested in this recipe and will likely cook differently and affect the final result.
Yes, this dish freezes well. Allow it to cool completely before transferring to an airtight container. It will stay fresh in the freezer for up to 3 months. To reheat, defrost in the fridge overnight and warm on the stove, adding a splash of stock if needed to loosen the dish.
You can, but chicken thighs are preferred. Thighs are more flavourful and stay tender during cooking, while chicken breast can become dry and lose flavour over the longer cooking time needed for this dish
Absolutely! This dish stores well in the fridge for up to 2-3 days. Just reheat gently on the stove or in the microwave, adding a splash of stock if needed to loosen it up.
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Recipe Card
Spicy Spanish Chicken with Rice
One Pot Spicy Spanish Chicken with Rice – a bold, risotto-style dish with tender chicken, smoky paprika, and creamy rice, all cooked in one pan for maximum flavour with minimal effort.
Ingredients
- 100g (3.5oz) of roasted red pepper (jarred), in brine
- 2 tablespoons of tomato paste
- 455g (1lb) of boneless skinless chicken thigh (raw), sliced into bitesize pieces
- 2 teaspoons of paprika
- ¾ teaspoon of sea salt
- ½ teaspoon of coarse black pepper
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- ½ teaspoon of mixed herbs
- ½ teaspoon ground coriander
- ½ teaspoon of red pepper flakes
- 1 onion, finely chopped
- 3 cloves of garlic crushed
- 1 green bell pepper, finely chopped
- 240g (1 cup) of passata
- 3 cups (720ml) of chicken stock
- 270g (1.5 cups) of Arborio (Risotto) rice, uncooked
- additional salt and black pepper to season
- handful of fresh coriander, chopped
Instructions
- Add the roasted red pepper and tomato paste to a mini food processor and blitz until paste like (it's fine to have a few pieces of chopped red pepper). Set aside.
- Spray a large, deep frying pan with olive oil spray. Add the chicken thighs and season with the salt, pepper, paprika, mixed herbs, chilli flakes, cumin, and coriander. Fry until golden all over, then remove and set aside.
- Spray the pan again with olive oil spray. Add the onion, garlic, and green bell pepper, and fry until softened.
- Return the chicken to the pan, along with the roasted red pepper paste and arborio rice. Stir until everything is evenly combined.
- Add the passata and chicken stock, then bring to a boil. Reduce the heat and simmer, covered, for 12-15 minutes, or until the liquid is absorbed and the chicken is cooked through but still tender. Remove from the heat and leave the lid on (do not stir) to rest for 12 minutes. This helps the rice cook perfectly.
- Sprinkle in the fresh coriander and mix to combine. Season with additional salt and black pepper as needed.
- Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Friendly - use gluten free stock
- Dairy Free Friendly
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 472Total Fat 10gSaturated Fat 4gCholesterol 109mgSodium 785.3mgCarbohydrates 65gFiber 4gSugar 6gProtein 29g
Gaynor says
Great dish, really flavoursome. Enjoyed by all the family. Drizzled some FF natural Yogurt over .... YUM YUM.
Jo says
This was delicious, thanks Britmum x had to do without the sweet pepper paste x
Jodie Duarte says
Hi, I really want to make this dish but I can't find any sweet red pepper paste anywhere!! Any clues as to where I can buy it??
Thanks,
Jodie.
admin says
Hi, I am not sure, I got mine at the local supermarket here, were all the different sauces are. But you can substitute it for tomato paste if you can't get that, should work just as well :).
Jodie Duarte says
Thanks, I'll try that tonight and let you know how it went :o)
jill matchett says
sounds yum... doing this tonight, cant wait to taste..
Natalie Dimbleby says
I just had to leave a comment as I cooked this tonight and it was absolutely delicious. My other half said I excelled myself. Thank you for the recipe.
J Kirby says
This was delicious and so easy to make 🙂 will definitely be making again x
Pamela Sherwin says
My Spanish chicken and rice is cooking now, but I was wondering are you suppose to skin the thighs and also do you have to cook the rice before adding to the dish.
Shevy (Slimming Eats) says
Hi Pamela - yes, the chicken thighs should be boneless and skinless. The rice is cooked in the pan, no need to cook before. Hope that helps 🙂
Kirstie says
Can this be frozen?
Shevy (Slimming Eats) says
It sure can
helen ludlow says
not sure why people are saying they can't find the sweet pepper paste as from the instructions you make it from ingredients listed or have I got that wrong. It isn't listed in the ingredients. Can someone confirm either way.
Shevy (Slimming Eats) says
Hi Helen, yes you are correct, you make it yourself, I think there was just a bit of confusion.
Babs says
Absolutely one of the best, so so tasty thank you Shevy. Everyone must try this. Made enough for two nights, yummy. X
Shevy (Slimming Eats) says
I love when there is enough leftovers for the next day. So happy to hear you enjoyed it.
Samee says
Cooked this tonight for the first time and loved it, such simple easy recipe and all being in one pot means less mess! This is keeper and will probably become a favourite in our house!
Shevy (Slimming Eats) says
Thanks for commenting Sam, so glad to hear it was a hit.
May Fernandes says
One of my favourites! Made this for taster session last night and everyone loved it! Delicious, thank you! And so easy to make! x
Helen Redpath says
Made this so lovely, will definitely be a regular in my house x
Milly says
Hi Shevy,
I have all the ingredients for this recipe, except arboria rice, but I have a bag that simply says “Paella Rice” could I use that?
Thanks
Siobhan (Slimming Eats) says
Yea paella rice should work okay.
Julian says
This looks delicious. The recipe says that each chicken thigh should be cut in half (which is obviously a large piece of chicken) but the picture makes it look like it should be diced so that it is mixed through the final dish.
Am I missing something obvious? Diced seems more logical. If I did dice would it affect the cooking time or, because of the rice's cooking time, risk making the chicken less tender?
Siobhan (Slimming Eats) says
No I sliced in half, the boneless skinless chicken thighs are quite small once I trim off visible fat, but it you prefer to cut up slightly smaller thats perfectly fine too. It won't really make any difference to the cooking time.