Description
A delicious one-pot meal featuring crispy-skinned chicken and fragrant tomato- and saffron-tinged rice that’s quick to prepare and easy to clean up.
Ingredients
- 4–6 chicken pieces (thighs or drumsticks), skin-on (about 2–2.5 lb)
- 2 cups long-grain rice, rinsed
- 1/2 cup peas (fresh or frozen)
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 1/2 cups chicken broth (low-sodium preferred)
- 1 cup tomato sauce or diced tomatoes (with juices)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads or 1 teaspoon turmeric
- Salt and black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Pat chicken dry with paper towels and season with salt, black pepper, paprika, and cumin. Let sit for 5–10 minutes.
- Heat olive oil in a large pot over medium-high heat. Add chicken skin-side down and sear for 5–7 minutes until golden and crisp.
- Flip the chicken and brown the other side briefly, then remove to a plate.
- Reduce heat to medium and add diced onion, minced garlic, and bell pepper to the pot. Sauté for 4–5 minutes until softened.
- Stir in the rice and toast for 1–2 minutes.
- Pour in tomato sauce or diced tomatoes and stir to combine.
- Nestle the seared chicken back on top of the rice, and scatter saffron or turmeric over rice.
- Add chicken broth and increase heat to a gentle boil. Reduce to low, cover, and simmer for 25–30 minutes.
- Stir in peas during the last 5 minutes of cooking.
- Turn off heat, let rest covered for 5–10 minutes, fluff rice, garnish with cilantro, and serve.
Notes
For a creamier dish, consider adding a splash of cream or butter before serving. Use bone-in chicken for better flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish