Spanish Chicken and Rice with Saffron (Arroz con Pollo)
This Spanish Chicken and Rice with Saffron is a vibrant and comforting one-pot meal that brings the essence of Spain right to your table. The fragrant saffron infuses the rice with its unique golden color and exquisite flavor, while the chicken is cooked to juicy perfection.
Equipment
- Ovenproof skillet or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 4 pieces Chicken thighs, bone-in, skin-on (1.5 lbs or 680 grams)
- 1 1/2 cups Long-grain white rice (300 grams)
- 3 cups Chicken broth (710 ml)
- 1/4 tsp Saffron threads (0.25 grams)
- 1 medium Onion, finely chopped (110 grams)
- 1 large Red bell pepper, sliced (150 grams)
- 3 Garlic cloves, minced (15 grams)
- 1 cup Canned diced tomatoes (225 grams)
- 1/2 cup Fresh peas (75 grams)
- 2 tbsp Olive oil (30 ml)
- 1 tsp Paprika (2 grams)
- 1 tsp Salt (5 grams)
- 1/2 tsp Black pepper (1 gram)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Season chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook until the skin is golden and crisp, about 5-7 minutes, then flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
- In the same skillet, add the chopped onion and sliced red bell pepper. Sauté until the onion is translucent and the peppers have softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the paprika over the vegetables and stir to combine.
- Add the rice to the skillet, stirring to coat the grains with the oil and toast slightly, about 2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Crush the saffron threads in your fingers and sprinkle over the broth. Stir in the diced tomatoes and fresh peas.
- Place the chicken thighs on top of the rice mixture, skin-side up. Transfer the skillet to the preheated oven, uncovered.
- Bake for 30-35 minutes, or until the rice is tender and the chicken has reached an internal temperature of 165°F (74°C).
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
For an authentic touch, use Spanish Bomba rice if available, adjusting the broth as needed since it absorbs more liquid.
The saffron is a key ingredient in this dish, do not substitute it as it provides the distinctive flavor and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.