Spanish Chicken and Rice

A delicious and simple one-skillet recipe made with chicken thighs, rice, veggies, and saffron.


  • 3 tablespoons olive oil, divided
  • 6 bone-in, skin-on chicken thighs
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • Pinch of saffron threads or 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 bay leaf, optional
  • 1 cup long-grain white rice
  • 2 1/4 cups chicken broth
  • 3/4 cup frozen peas


  1. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken thighs, skin side down and brown for 2 minutes on each side. Remove from skillet and set aside onto a plate.

  2. In the same skillet, heat the remaining oil over medium-high heat. Add the onions, bell peppers, and garlic. Sauté for 1 minute, until softened, then season with saffron, or paprika, salt, and bay leaf. Continue to sauté until golden brown and softened, about 3 minutes.

  3. Reduce the heat to medium and stir in the rice. Cook for an additional minute while stirring, then add the chicken broth, stir, and top the mixture with the chicken thighs. Bring to a simmer and cover with lid, cook for 30 minutes.

  4. In the final 5 minutes of cooking, top the rice mixture with frozen peas and cover with lid. Once the chicken is cooked to an internal temperature of 175F and the rice is tender, remove the pan from heat.

  5. Serve chicken thighs over rice.