Spanish Chicken and Rice
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Spanish Chicken and Rice combines tender chicken quarters with peas, olives, and perfectly seasoned rice. Plus, you can make it as mild or as spicy as you like with a few simple adjustments! It’s an easy-to-make one pot recipe that will feed the whole family and leave you with leftovers for lunch.
Spanish Chicken and Rice
What’s better than a plate of juicy, seasoned chicken and tender, flavorful rice? When it cooks all in the same pan, of course!
This Spanish rice with chicken recipe is a bit different than what you usually see around here, and that’s thanks to a very unique seasoning: Sazón!
It’s got a savory, earthy flavor and is used in all kinds of authentic Latin American cooking, especially in Puerto Rican dishes.
It infuses the meat and rice with soooo much incredible flavor — even with just 20 minutes of cooking!
Now, this dish does have some heat to it, so be warned. You can easily make adjustments if you’re sensitive to spicy foods, or stick with a milder chicken and rice recipe (also one pot!).
Do give it a try, though! If you love Mediterranean and Mexican food, you’ll love Spanish rice with chicken.
Ingredient Notes and Substitutions
- Chicken – I’m using bone-in, skin-on chicken quarters for this Spanish chicken and rice recipe.
You can make this dish with thighs or breasts (also bone-in, skin-on) instead, just watch breast meat carefully as it tends to dry out faster than the other cuts. - Sazon Seasoning – This will be labeled as Sazón Goya con Culantro y Achiote. Look for it in the international aisle of most stores or at a Mexican market.
If you can’t find them, use a mixture of cumin, garlic powder, chili powder, coriander, and salt.
The annatto is what gives the dish its signature red color, but you can use paprika or turmeric to add some color instead. - Basmati Rice – Any long-grain white rice will work! I love what the nutty and floral flavor of basmati adds Spanish chicken and rice.
- Red Onion & Garlic – Feel free to use a yellow or white onion if that’s what you have on hand.
Jarred or freshly minced garlic is preferred, as powder will not add enough flavor throughout the dish. - Chunky Salsa – Grab a jar of your favorite or use my homemade recipe.
- Rotel – This is a popular brand of diced tomatoes with green chiles. Any brand will work, but pay close attention to the heat level!
- Manzanilla Olives – A type of Spanish olive that is pitted and packed in brine. You can substitute green olives, though you may want to chop them as they are larger.
- Frozen Peas – No need to thaw these first — they’ll soften and cook with everything else.
You can substitute fresh or canned peas, but add them later in the recipe so they don’t become mushy. Or, feel free to leave them out. - Chicken Stock – You could use water for this Spanish rice with chicken recipe instead, but you’ll lose out on some extra flavor. Vegetable broth will also work in a pinch.
Tips and Tricks to Make Perfect Spanish Rice with Chicken
- Brown the chicken first.
This locks in all of the juices and helps get the skin nice and crispy. Plus, it ensures that the seasoning sticks to the meat for extra flavorful bites.
Be sure to sear in batches so you don’t crowd the pan, otherwise the meat will simply steam and lose a lot of incredible texture.
Patting the quarters dry before adding the seasoning will help with this too.
- Don’t stir too much.
And I mean at every step! Stir just as needed to keep the garlic from burning, but onions do better when you leave them alone.
Make sure the salsa and seasoning are well blended with the veggies and olives, but keep it gentle and not too frequent after that.
The more you stir rice as it cooks, the mushier it gets. Stir just enough to keep it from sticking to the bottom of the pan, using a scraping motion instead of stirring in circles.
- Adjust the spice level so it’s just how you like it.
There are several ways to do this: with the seasonings, with the salsa and Rotel, or with both! Just remember to taste as you go, since the heat will deepen as the Spanish chicken and rice cooks — and it will build with each bite.
You can use fewer packets of Sazon for a milder flavor, or add an extra packet along with chili powder or cayenne to amp up the heat.
For the salsa and Rotel, choose mild, medium, or hot versions depending on what you can tolerate.
Or, keep everything the same and add some hot sauce or chili flakes! Do so while it’s cooking, or have them on the table so everyone can add it themselves.
Prep Ahead
- Dice onion
- Mince garlic
- Drain olives
Kitchen Tools You Will Need
- A Heavy Bottom Skillet heats evenly for perfectly cooked dishes. Make sure it’s wide enough to fit everything!
- Tongs – I love this set of 3, and I use every pair of them.
- A Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
- Meat Thermometer – Makes it easy to know exactly when your poultry is cooked through and safe to eat!
Serving Suggestions
With meat, rice, peas, and olives, this Spanish chicken and rice recipe is a true one pot meal!
I love to garnish each plate with fresh cilantro just to brighten it up and add another layer of flavor.
You can add a light salad or some crusty bread to the table if you’d like, or simply pop open a bottle of Spanish wine and dig in.
Storing and Reheating Leftovers
Allow the dish to cool completely, then transfer Spanish rice with chicken to an airtight container. You can store them together or separately — up to you!
Refrigerate leftovers for 3-4 days or freeze for 2-3 months. Thaw in the refrigerator overnight before reheating.
It’s best to warm Spanish chicken and rice in the oven so it heats evenly. That said, you could microwave individual portions if you cut up the chicken first.
Spanish Chicken and Rice Recipe FAQ
I haven’t had this problem when making Spanish rice and chicken, but if that’s the case, simply finish the chicken in the oven.
Remove it from the skillet and place it on a baking sheet, then bake at 350°F until it reaches an internal temperature of 165°F.
However, if the meat is just a few degrees shy of that temp when the rice is done, no need to cook it more. Just let it rest for a few minutes — the meat will continue to cook a bit, thanks to the bone, and reach a safe temperature!
Sure! You could include chopped bell peppers with the onion and garlic to make a soffritto, or swap the peas for carrots or artichoke hearts.
Both are spice blends used in Latin American cooking, but the flavor profiles are different. Adobo is garlicky and herbaceous, while Sazon is more peppery and citrusy.
Sazon also gives dishes a vibrant red hue, thanks to the annatto!
Enjoy!
With love, from our simple kitchen to yours.
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Spanish Chicken and Rice
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 package of skin-on bone-in chicken quarters
- 4 packets of Sazon Goya seasoning with coriander and annatto divided
- 1 medium red onion, diced (about 1 cup)
- 4 to 5 garlic cloves, minced (about 1 ½ tablespoons)
- 20 ounces Rotel diced tomatoes and green chiles, undrained, 2 10 ounce cans
- 1 cup chunky salsa, your favorite or use ours
- 1 cup manzanilla olives, drained
- 1 cup frozen peas
- 2 1/2 cups chicken stock or water
- 2 cups basmati rice
- Fresh chopped cilantro, optional garnish
Instructions
- Heat the oil in a large, heavy-bottom pan over medium-high heat until it shimmers.
- While the oil is heating, dry off the chicken thighs with a paper towel and sprinkle with 3 packets of Sazon Goya.
- Place the seasoned chicken in the pan with the hot oil and brown well on all sides, about 2-3 minutes per side. Refrain from crowding the pan and sear in batches if needed.
- Remove the chicken from the pan, place it on a large, clean plate, and cover it with aluminum foil.
- Add the red onion and minced garlic to the hot pan and saute for 1-2 minutes or until softened and fragrant.
- Add the last Sazon Goya packet, Rotel, salsa, manzanilla olives, and frozen peas, and stir well.
- Gradually stir in the chicken stock or water, cover, and bring everything to a boil over medium heat.
- Once boiling, reduce heat to medium-low, stir in the rice, and add the chicken again.
- Cook for 15-20 minutes, covered, stirring occasionally so that the rice doesn’t stick to the bottom of the pan, or until the rice is cooked through and the chicken is cooked to 165 degrees Fahrenheit internally.
- Serve hot, garnished with fresh cilantro, optional.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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