Spanish Paprika Chicken and Rice | Legendary One-Pan 40-Minute Recipe
This Spanish paprika chicken and rice, known as “arroz meloso con pollo y pimentón,” is one of Spain’s most legendary home-cooked rice dishes. It’s filled with flavors, easy to make, and done in about 40 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a fabulous meal.
To make this recipe, I used boneless chicken breast. You can also use chicken thighs or a combination of both if you prefer. Either way, make sure to cut the chicken into similarly sized pieces. That way, it all cooks evenly.
As for the rice, I used Spanish short-grain rice, which is similar to arborio. You can use any type of rice you like. Just make sure to add in an extra cup of liquid (240 ml) more than what the rice package states. As this, along with mixing the rice every 2 to 3 minutes, helps give this dish a slightly creamy texture.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months. When reheating, just add in some more broth and gently mix to bring back that slightly creamy texture.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make Spanish Paprika Chicken and Rice
Spanish Paprika Chicken and Rice | Arroz Meloso con Pollo y Pimentón
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 boneless chicken breast 8 oz / 225 grams each
- 1 small onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 6 cloves garlic (roughly chopped)
- 2 tsp sweet smoked Spanish paprika 5 grams
- 2 tomatoes (finely grated)
- 4 cups chicken broth 960 ml
- 1 cup Spanish short-grain rice (similar to Arborio rice) 190 grams
- 1/4 cup grated Manchego cheese 30 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, pat the chicken breast dry with paper towels, then cut each one into 1 1/2 inch (4 cm) pieces, and then season the pieces of chicken with salt & pepper
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Add the pieces of chicken into the hot fry pan, all in a single layer, fry for 2 to 3 minutes per side, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, mix continuously
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After 4 minutes and the vegetables are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, then simmer for a few minutes
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Once the grated tomatoes have slightly thickened, about 3 minutes, add in the broth, raise it to a high heat, and give it a mix
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When it comes to a boil, add in the rice, lower it to a medium heat, and mix together, then mix every 2 to 3 minutes to help release the starch in the rice
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After simmering the rice for 10 minutes, which in my case was 8 minutes shy of the rice being cooked through, add the pieces of chicken back into the pan, mix together, and simmer for another 8 minutes or until the rice and chicken are cooked through, then turn off the heat
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Add the grated cheese and lemon juice over the rice, and give it one final mix until well mixed together
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Serve directly out of the pan or transfer into shallow bowls, garnished with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe
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This was so tasty! I made this to cheer Spain on during the World Cup final, and I’m so glad that I did. This was easy and delicious. Another winner from Albert. Thank you for sharing the cuisine of Spain with us, Albert!
Happy to hear that! Thanks for the comment, Much love
Oh another hit from Spain on a Fork
I live this recipe
I only varied a little bit from your recipe
Just because I couldn’t help myself
After I added the paprika I deglased the pan either a quarter cup.of white wine
It’s in my DNA…Lol
The only other thing I did was add some Mexican dried oregano
Only because in a different similar recipe you added oregano
And that is my culinary confession
I love your site and you are my go to chef
Thank you
Lynda
So happy to hear that! Thanks for the comment, Much love
Do you have a cook book?
Coming out soon, Much love!
Hoping to try the arroz con pollo soon. It looks delicious and I am partIal to spanish paprika! I think this may be a second subscription from me!
Hope you enjoy! Much love
I made this today and my husband and I loved it. Very flavorful and it only takes about 40 min to complete. I did make a few substitutions, I didn’t have a red bell pepper, so I used a yellow bell pepper, also I used about a cup of Passat instead of fresh grated tomatoes. I used Parmesan cheese in place of Manchego cheese, and Hungarian paprika in place of Spanish paprika.
I’m certain it would be even better with the original ingredients, but is good with the substitutes as well.
Thanks for a good easy to make recipe.
So glad you all enjoyed it! Thanks for the comment, Much love