20-Minute Saffron Chicken & Rice
Chicken thighs, saffron rice, and roasted peppers in one skillet — no long simmering, no fussy technique. Spanish flavors, weeknight speed.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs boneless chicken thighs
- 1.5 cups short-grain rice (bomba or arborio)
- ¼ tsp saffron threads
- 1 cup roasted red peppers (jarred)
- 3 cups chicken broth
- 1 tsp smoked paprika
Instructions
- 1
Steep saffron threads in 0.25 cup warm broth for 2 minutes while you prep.
- 2
Pat chicken thighs dry and season generously with salt and pepper.
- 3
Heat olive oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear chicken thighs 3-4 minutes per side until golden brown but not cooked through. Transfer to a plate.
- 5
Pour in rice and toast for 2 minutes, stirring constantly, until lightly golden and fragrant.
- 6
Add remaining broth, saffron-steeping liquid, paprika, and salt to taste. Nestle chicken back into rice.
- 7
Cover and simmer over medium heat for 12 minutes until rice is tender and liquid is mostly absorbed.
- 8
Fold in roasted peppers, check rice for doneness, and serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- instant-read thermometer (optional)
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