One Pot Spanish Chicken and Rice recipe is a simple, comforting meal bursting with flavor. An easy 15 minutes to prep and then pop in the oven to bake, this has become one of my favorite go to recipes that even children love.

One Pot Spanish Chicken and Rice

A one-pot simple & easy dinner that is full of flavor.
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings
Author Heather


  • 2 1/2 lbs chicken legs & thighs
  • salt & pepper
  • 1/4 cup oil
  • 1 lg brown onion *diced about 1-1 1/2 cups
  • 1 1/2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp coriander
  • 1/8 tsp chipotle powder *optional
  • 5 lg garlic cloves *approximately 2 tbsp minced or crushed
  • 1 1/2 cups Jasmine or Basmati rice
  • Juice of 2 limes
  • 14.5 oz can fire roasted tomatoes with juice
  • 2 cups chicken broth
  • 1 can lg black olives
  • fresh chopped cilantro for garnish *optional


  1. Preheat oven to 350℉.
  2. Add oil to dutch oven and heat over med/high heat for 3-4 mins. Salt & pepper both sides of chicken legs & thighs. Add chicken to pan and sear 4-5 mins per side or until chicken reaches a light golden brown, making sure to carefully turn chicken pieces and use a splatter screen if needed. Remove chicken from pan.
  3. With the heat still on add onions and sauté until sweated, about 2-3 mins. Add spices, stir and continue sautéing for another 1-2 mins. Turn off heat and add garlic, rice, lime juice, tomatoes (with juice), broth and olives. Stir well. Evenly place seared chicken pieces into rice mixture. Cover with lid and bake at 350℉ for approximately 55 -60 mins. (see notes above under tips section if using brown rice)
  4. Garnish with chopped cilantro.

Recipe Notes

*Please use as many organic ingredients as possible.*