Delia Smith Spanish Chicken

This isn’t a posh restaurant dish.
Delia Smith’s Spanish Chicken is proper home cooking: juicy spiced chicken, tender rice cooked in broth, and that hit of bright lemon and smoky paprika that just wakes everything up.

It’s simple, it’s hearty, and it’ll have you going back for seconds without even thinking.

Why This Spanish Chicken Works So Well

The chicken soaks up all those bold Spanish spices — smoked paprika, cumin, chili.
The rice cooks right in the same pan, soaking up the broth, chicken juices, and spices all at once.
It’s one pan, big flavors, zero faff.
Perfect for when you want dinner on the table fast but still want it to taste like you tried.

Ingredients (And Why They Matter)

Boneless chicken: Breasts for lean, thighs for juicier, richer bites.
Vegetable or canola oil: Neutral so it lets the spices shine.
White rice: Standard long grain — fluffy, tender, perfect.
Low-sodium chicken broth: More control over the salt, more flavor in the rice.
Lemon: Juice for brightness, slices for garnish — lifts the whole dish.
Cilantro or parsley: Fresh green pop at the end.
Spanish seasoning mix: The real star.

For the seasoning:
Smoked paprika: Deep, smoky, proper Spanish flavor.
Garlic powder: Gives it that warm, savory base.
Salt: Don’t skip or skimp.
Ground cumin: Earthy kick.
Chili powder: Just enough heat to make it interesting.
Coriander: Lifts the spice blend with a bit of citrus note.
Italian seasoning: A little extra herbiness hiding in there.

How to Make It

1. Make the Spice Mix

In a small bowl, chuck in all the seasoning ingredients.
Mix them up. Set aside.

2. Prep the Chicken

Drizzle 2 tablespoons of oil over the chicken.
Rub half of the seasoning all over it. Properly coat every bit — no half-hearted sprinkling.

Slice the lemon in half. Cut half into thin rounds for garnish. Squeeze the other half for juice later.

3. Brown the Chicken

Big skillet, medium heat, splash of oil.
Lay the chicken in — don’t crowd it.
Sear it 2–3 minutes per side until it’s golden.
Take it out — it’s not cooked through yet. That’s okay.

4. Build the Base

Into the same skillet:
Tip in the rice, broth, the rest of the seasoning, and that lemon juice you saved.
Give it a quick stir to bring everything together.

5. Finish It

Nestle the browned chicken back on top of the rice.
Cover the pan with a lid.
Simmer gently for 20–25 minutes.

You’ll know it’s done when:

• The rice is tender
• The broth is soaked up
• The chicken is cooked through and smells outrageous

6. Serve It

Scatter chopped cilantro or parsley all over.
Lay those lemon slices on top for a proper finish.

Spoon big heaps onto plates and dig in while it’s hot.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Chicken dry	Overcooked or too thin	Use thighs or watch the time
Rice undercooked	Lid not tight or heat too high	Simmer gently, tight lid
Rice too wet	Too much broth or heat too low	Cook uncovered last 5 min if needed
Bland flavor	Not enough seasoning	Season properly at every stage

What to Serve With Spanish Chicken

• Warm, crusty bread to mop up the juices
• Light, peppery salad (rocket/arugula works)
• Grilled vegetables if you want to stretch it out
• Big glass of cold white wine if you’re feeling fancy

How to Store and Reheat

Fridge: Cool leftovers fast, store in a sealed container, good for 3 days.
Freezer: Portion it up and freeze — good for 2 months easy.

To reheat:

• Oven: 350°F for 15–20 minutes, covered with foil
• Microwave: 1–2 minutes with a splash of broth if it looks dry
• Air fryer: 5–8 minutes at 375°F if you want the edges crispy

A Quick Bite of History

Spanish cooking is all about big flavors and simple techniques.
You don’t need fancy sauces or complicated steps — just good ingredients, cooked with heart.
This Delia Smith version nails that: smoky, savory, hearty, and just plain satisfying.

More Delia Smith Recipe:

• Delia Smith Roast Chicken
• Delia Smith Coronation Chicken Recipe
• Delia Smith Chicken Tarragon