One Pot Spanish Chicken & Rice

This tasty and nutritious one pot family friendly meal will be a hit in your household! I reduced the rice and added in extra cauliflower rice to boost the fibre (and also a great way to sneak in more vegetables). Serve with extra greens.

One Pot Spanish Chicken & Rice



Prep time




  • 4-6 chicken thigh fillets (boneless)

  • 4 Tbsp extra virgin olive oil

  • 1 cup basmati or brown rice

  • 2.5 cups chicken broth/ stock

  • 1 lemon

  • 4 cloves garlic, chopped finely

  • 3 carrots, chopped into small chunks

  • 1/2 head cauliflower, grated

  • 1 small head broccoli, chopped into florets

  • Parsley or coriander to garnish

  • For the Spice
  • 1.5 Tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 Tbsp ground cumin

  • 1 tsp chilli powder

  • 1 Tbsp coriander


  • In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.
  • Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
  • Drizzle a large skillet with remaining 2 tablespoons of oil and bring to medium heat. Saute the garlic, carrots for 3-5 minutes until slightly cooked. Put aside then add the chicken thighs and cook for 2-3 minutes each side (just brown them, don’t fully cook them). Transfer to a plate.
  • Add rice, chicken broth, 1/2 lemon juice, broccoli florets, cauliflower rice, carrots & garlic and remaining seasoning mix. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
  • Garnish with lemon slices and freshly chopped coriander or parsley and serve immediately.

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