25-Min Saffron Chicken & Rice
Crispy chicken thighs and saffron rice cooked in one skillet—no fancy paella pan required. Finish with lime for brightness and serve straight from the pan.
- Total time
- 25 min
- Servings
- 4
- Calories
- 545
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless
- 1.5 cups short-grain white rice
- 1 whole red bell pepper
- ½ whole yellow onion
- ¼ tsp saffron threads
- 3 cups chicken broth
- ½ tsp smoked paprika
- 1 whole lime
Instructions
- 1
Pat chicken dry and season with salt and pepper. Slice onion and bell pepper into thin strips.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Sear chicken 3 minutes per side until golden.
- 3
Remove chicken and set aside. Add onion and bell pepper to the pan, cook 2 minutes until softened.
- 4
Stir in rice, coating with oil, for 90 seconds until edges look translucent. Add saffron, paprika, and broth.
- 5
Nestle chicken back into the rice. Bring to a boil, then reduce heat to low, cover, and cook 12 minutes until rice is tender and liquid is absorbed.
- 6
Cut lime into wedges. Serve paella directly from the skillet with lime wedges on the side.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- sharp knife
- wooden spoon
- lid or foil for skillet
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