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A cast iron pan full of Spanish rice chicken with kitchen towels in the background

One Skillet Spanish Chicken & Rice

  • Author: Melissa Riker
  • Prep Time: 18 mins
  • Cook Time: 40 mins
  • Total Time: 58 mins
  • Yield: 6 1x
  • Category: Entree
  • Method: stovetop
  • Cuisine: Spanish


This one pot Spanish Chicken & Rice is packed with flavor and simple to make.


Units Scale
  • 6 bone in chicken thighs, skin on
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 8 pieces extra thick bacon, cut into 1" pieces
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons ground cumin
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 1/2 cup long grain rice
  • 3/4 cup frozen peas
  • 14.5 oz can fire roasted diced tomatoes


  1. Preheat oven to 400 degrees.
  2. In a large cast iron or oven safe skillet heat olive oil over medium high heat until very hot but not smoking.
  3. Add chicken thighs and cook sear for 3-4 minutes on each side.
  4. Remove chicken to plate.
  5. Add onion and bacon to skillet and cook until onions are soft and bacon is crispy, about 7 minutes.
  6. Add garlic, cumin, wine and broth and stir to mix.
  7. Add rice, peas and tomatoes.
  8. Stir well and simmer 5 minutes.
  9. Remove from heat, add chicken back to pan and cover with two layers of aluminum foil.
  10. Place skillet in oven and cook for 40 minutes.
  11. Remove and serve immediately.

Keywords: Spanish chicken and rice