One Pan Spanish Olives Chicken and Rice Recipe

One Pan Spanish Olives Chicken and Rice Recipe

How To Make One Pan Spanish Olives Chicken and Rice

Made in a single pan, our chicken and rice recipe made delicious by caramelized onions, Spanish green olives, and saffron rice is tasty and easy to make.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes



  • 2cupschicken stock
  • 1pinchsaffron threads
  • 6chicken thighs,bone in, skin on
  • kosher salt and pepper,to taste
  • 2tbspolive oil
  • 2clovesgarlic,peeled
  • 1yellow onion,diced
  • 1cupswhite rice,uncooked
  • 1cupSpanish queen green olives,or smaller Spanish green olives
  • parsley,minced, for garnish, optional


  1. Preheat the oven to 350 degrees F.

  2. Add the saffron to the chicken broth.

  3. Heat the cast-iron skillet on high heat.

  4. Season the chicken to taste with kosher salt and black pepper.

  5. Add the chicken, skin side down, and cook for 4 to 5 minutes until browned.

  6. Flip and cook for an additional 3 to 4 minutes.

  7. Push the chicken to the side (or onto a plate).

  8. Add the olive oil to the cast-iron skillet and heat on medium-high.

  9. Add in the onions and start to cook for 3 to 4 minutes.

  10. Once the onions are mostly melted, add in the garlic cloves and cook for 2 to 3 minutes, or until browned.

  11. Add in the uncooked rice and cook for 1 minute.

  12. Pour in the chicken stock with the saffron in it.

  13. Add the green olives and put the chicken back in, skin side up.

  14. Bake covered with foil for 45 to 50 minutes.


  • Calories: 982.31kcal
  • Fat: 61.29g
  • Saturated Fat: 15.14g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 29.23g
  • Polyunsaturated Fat: 11.50g
  • Carbohydrates: 49.56g
  • Fiber: 2.13g
  • Sugar: 3.45g
  • Protein: 55.14g
  • Cholesterol: 287.31mg
  • Sodium: 1243.25mg
  • Calcium: 68.36mg
  • Potassium: 873.36mg
  • Iron: 3.37mg
  • Vitamin A: 96.43µg
  • Vitamin C: 10.05mg
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