Ingredients

  • 1 ½ cups Arborio rice (or short-grain paella rice like Bomba)
  • 1 lb (450g) chicken thighs, bone-in, skin-on
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon saffron threads, dissolved in 2 tablespoons warm water
  • 1 cup canned diced tomatoes (with juice)
  • 3 cups chicken stock
  • ½ cup frozen peas
  • ¼ cup olive oil
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Difficulty : Medium

Serves : 4

This Spanish Saffron Arroz con Pollo is a hearty and aromatic dish, featuring tender chicken and saffron-infused rice, cooked with vibrant spices and vegetables. It’s a comforting one-pan meal perfect for a family dinner.

Cooking Steps

  • 1
    Prepare the saffron and stock In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside. In a saucepan, heat the chicken stock over low heat to keep it warm.
  • 2
    Sear the chicken Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down for 5-6 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
  • 3
    Sauté the vegetables In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the onion, red bell pepper, and garlic over medium heat for 4-5 minutes until softened. Stir in the smoked paprika and cook for 30 seconds.
  • 4
    Add the rice and tomatoes Add the Arborio rice to the pan, stirring to coat it in the oil and spices for 1-2 minutes. Pour in the diced tomatoes with their juice, the saffron (with its soaking water), and the warm chicken stock. Stir gently to combine.
  • 5
    Cook the chicken and rice Nestle the seared chicken thighs (skin-side up) into the rice mixture. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
  • 6
    Add the peas Scatter the frozen peas over the top of the rice. Cover and cook for an additional 5 minutes on low heat, allowing the peas to cook through.
  • 7
    Garnish and serve Remove the pan from the heat and let the dish rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side for a bright, fresh finish.