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Saffron Chicken and Rice

A sort of poor-girl's paella, this one-pot meal is simple and satisfying, complete with crispy chicken skin and a rich broth.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 6 chicken thighs, bone-in, skin-on
  • Salt and pepper
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 2 ½ cups chicken broth
  • ½ teaspoon saffron threads
  • 1 red bell pepper, diced
  • ½ cup frozen peas

Instructions

  • Heat oil in 12-inch cast-iron pan over medium-high heat. Salt and pepper skin side of chicken thighs and place in pan, skin-side down. Salt and pepper other side of thighs and cook until browned, about 6-7 minutes on each side. Set aside on paper towel-lined plate.
  • Reduce heat to medium and add onions to the oil and juice from the chicken, cooking for 3 minutes. (If you have more than ⅓ cup of liquid in your pan, pour a little off or sop some up with a paper towel. You want about ¼ cup liquid at this point.) Add red bell peppers and garlic and cook for one more minute. Pour in rice and stir to coat in chicken juices and oil. Add white wine and saffron and enjoy the sizzles.
  • Return chicken thighs to pan. Add chicken broth and bring to a simmer over medium-high, then reduce to medium-low for a bare simmer and cook uncovered for about 20 minutes. Taste broth and add more salt or pepper to your liking.
  • At this point, the mixture should still be slightly brothy. Add peas evenly around pan and stir to incorporate. Cook 5-10 minutes more, until rice and peas are cooked and the internal temperature of the chicken reaches 165ºF.