One-Pot Spicy Chicken and Rice with Tomatoes
A hearty one-pot meal featuring tender chicken thighs simmered with rice, tomatoes, and bold spices for a comforting dinner. This latin american-inspired chicken ready in about 55 minutes pairs skin on bone-in chicken thighs, olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces, skin on bone-in chicken thighs
- 3 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown in the pot for 5-6 minutes per side until golden. Remove and set aside.
- Step 2: In the same pot, add 1 diced medium onion and 4 minced garlic cloves. Sauté over medium heat for 4 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp smoked paprika and 1/2 tsp cayenne pepper, cooking for 30 seconds. Add 1 can (14.5 oz) diced tomatoes with juice and 1 1/2 cups long grain white rice, stirring to combine.
- Step 4: Pour in 3 cups chicken broth and return the chicken thighs to the pot, nestling them into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken is cooked through.
- Step 5: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, sprinkle with 2 tbsp chopped fresh parsley, and serve warm.
Frequently asked questions
How long does One-Pot Spicy Chicken and Rice with Tomatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spicy Chicken and Rice with Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Spicy Chicken and Rice with Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spicy Chicken and Rice with Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Spicy Chicken and Rice with Tomatoes?
Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
