CHICKEN AND SAFFRON RICE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken and Rice
Cuisine: Spanish
Serves: 6
Ingredients
  • ½ cup white wine
  • ½ teaspoon saffron threads
  • 1½ teaspoons kosher salt
  • 1¼ teaspoons smoked paprika
  • 1 teaspoon pepper
  • 4 ounces Spanish chorizo, cut into ¼ inch-thick slices
  • 1 tablespoon olive oil
  • 6 chicken thighs, trimmed of excess fat
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 1½ cups long grain rice
  • 2 cups chicken broth
  • 1 (14½-ounce) can diced tomatoes (about 1¾ cups)
  • ¼ cup chopped roasted red peppers
  • 1½ cups peas
  • ½ cup pitted green olives
  • Parsley (optional)
Instructions
  1. Preheat oven to 400 ºF.
  2. In a small bowl, combine white wine and saffron. Let rest at least 10 minutes.
  3. Combine salt, paprika and pepper, then season the chicken with this spice mixture.
  4. In a deep oven-safe saute pan, set over medium heat, cook sliced chorizo until caramelized and the fat has rendered. Transfer to a plate, leaving the fat in the pan.
  5. Add olive oil. Place the chicken, skin side down, into the pan and sear both sides until the skin is browned. Don't crowd the pan. Otherwise, they won't brown and you'll get steamed chicken instead. Remove to a plate.
  6. Lower the heat to medium-low and add the onions to the pan. Cook until translucent. Add the garlic and cook until aromatic, about 30 seconds.
  7. Add the rice to the pan with the onions and garlic. I'm using Jasmin rice. Stir until all the rice is coated in oil and the onion mixture is incorporated.
  8. Add the wine-saffron mix. Deglaze the pan, using a wooden spoon to scrape up any browned bits. Allow the rice to absorb nearly all of the wine.
  9. Pour in the chicken broth and tomatoes with juice. Return the chorizo to the pan and add the roasted red peppers. Bring to a simmer.
  10. Return the chicken thighs to the pan, placing them skin side-up on top of the rice. Cover with the lid and bake 25 minutes.
  11. Remove from the oven. Remove the chicken to a plate, stir the peas and olives into the rice. Season to taste with salt and pepper.
  12. Place the chicken on top of the rice mixture, then bake another 10 minutes. Garnish with some parsley (optional). Serve directly from the pan.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chicken-and-saffron-rice/