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Easy One-Pot Spanish Chicken and Rice with Olives

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A quick and easy one-pot recipe combining tender chicken thighs, flavorful rice, and briny olives for a comforting Mediterranean-inspired weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1 ½ cups long-grain white rice (300g), rinsed
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • ½ cup green olives, pitted and sliced (Castelvetrano preferred)
  • 3 cups low sodium chicken broth (720ml)
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Handful fresh parsley, chopped (for garnish)
  • Optional lemon wedges for serving

Instructions

  1. Rinse the rice under cold water until the water runs clear (about 1 minute). Pat chicken thighs dry with paper towels. Mince the garlic, chop the onion, and slice the olives.
  2. Generously salt and pepper both sides of the chicken thighs.
  3. Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering (about 2 minutes).
  4. Place chicken thighs skin-side down and cook for 5–7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
  5. Lower heat to medium. Add chopped onion and garlic to the skillet. Stir often for about 3 minutes until softened and fragrant but not browned.
  6. Stir in smoked paprika and oregano, coating the onions and garlic. Add the rinsed rice and toast slightly for 1–2 minutes.
  7. Pour in 3 cups of chicken broth and stir in the sliced olives. Bring the mixture to a gentle boil.
  8. Nestle the chicken thighs skin-side up into the rice mixture. Reduce heat to low, cover with a lid, and simmer for 20–25 minutes without lifting the lid.
  9. After 20 minutes, check if the rice is tender and chicken is cooked through (internal temperature 165°F / 74°C). If rice is still firm, add a splash more broth or water and cook a few minutes longer.
  10. Remove from heat and let rest, covered, for 5 minutes. Sprinkle chopped parsley on top before serving. Add lemon wedges on the side.

Notes

Rinsing the rice removes excess starch for fluffier results. Pat chicken dry to achieve crispy skin. Avoid lifting the lid during simmering to cook rice evenly. If chicken skin isn’t crispy enough, broil for 2 minutes carefully. Adjust broth amount if rice is still firm after cooking time. Use low sodium broth and rinse olives to control salt levels.

Nutrition

Keywords: one-pot, chicken, rice, olives, Spanish, weeknight dinner, easy recipe, Mediterranean, comfort food

Find it online: https://islatable.com/easy-one-pot-spanish-chicken-and-rice-with-olives-recipe-for-perfect-weeknight-dinner/