Spanish Arroz al Horno
A one-pan baked Spanish rice with chicken and chorizo, infused with saffron and stock. Everything cooks together in the oven for a golden, aromatic finish.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 tablespoons olive oil
- 1.25 pounds boneless chicken thighs, skin-on
- 6 ounces chorizo sausage
- 1.5 cups short-grain white rice (bomba or paella rice)
- 3 cups chicken stock
- ¼ teaspoon saffron threads
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat your oven to 400°F and wait for the indicator light or beep, about 10 minutes.
- 2
Pat the chicken thighs dry with paper towels, pressing gently to remove moisture so they brown better.
- 3
Slice the chorizo crosswise into 1/4-inch-thick rounds, about the thickness of a coin.
- 4
Pour the chicken stock into a small pot, add the saffron threads, and set on medium-low heat until small steams rise from the surface, about 2 minutes — this infuses the saffron flavor.
- 5
Place a 14-inch paella pan or 4-quart oven-safe braising pan over medium-high heat and add the olive oil.
- 6
When the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, place the chicken thighs skin-side down in the pan.
- 7
Cook without moving the chicken until the skin is deep golden brown and pulls away easily from the pan, about 5 minutes.
- 8
Flip each thigh to the other side and cook until the second side is light golden, about 3 minutes, then remove the chicken to a plate.
- 9
Add the chorizo slices to the same pan and stir once every 30 seconds until the edges look darker and the fat starts to pool, about 2 minutes.
- 10
Pour the uncooked rice into the pan and stir constantly with a wooden spoon until each grain looks slightly translucent around the edges, about 2 minutes.
- 11
Slowly pour the hot saffron-infused stock into the pan while stirring gently to combine, then add a pinch each of salt and pepper.
- 12
Nestle the cooked chicken thighs skin-side up into the rice, distributing them evenly across the pan.
- 13
Cover the pan tightly with aluminum foil and transfer it to the preheated oven.
- 14
Bake for 20 minutes until the liquid is absorbed and the rice looks tender when you pierce it with a fork.
- 15
Remove the foil and let the pan rest on the stovetop for 2 minutes to cool slightly before serving.
Tools you’ll need
- 14-inch paella pan or 4-quart oven-safe braising pan
- small pot
- wooden spoon
- paper towels
- aluminum foil
- fork
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