One Pan Spanish Chicken Rice (Printer-Friendly)
Savor tender chicken thighs over saffron rice with fire roasted peppers and bacon, all in one easy pan.
# What You'll Need:
→ Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
1 teaspoon salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
1 tablespoon olive oil
→ Rice and Vegetables
05 -
100 g bacon, chopped
06 -
1 large onion, finely chopped
07 -
1 red bell pepper, fire-roasted, peeled, seeded and sliced
08 -
3 garlic cloves, minced
09 -
1.5 teaspoons smoked paprika
10 -
1 pinch saffron threads
11 -
240 g long-grain white rice
12 -
100 ml dry white wine
13 -
600 ml chicken stock, hot
14 -
100 g frozen peas
15 -
1 bay leaf
→ Finishing
16 -
2 tablespoons fresh flat-leaf parsley, chopped
17 -
Lemon wedges, to serve
# Steps to Follow:
01 -
Pat chicken thighs dry and season with salt and pepper. Heat olive oil over medium-high in a large ovenproof skillet. Sear chicken pieces skin-side down for 5–6 minutes until golden and crispy. Flip and cook 2 more minutes. Transfer to a plate and set aside.
02 -
In the same pan, lower heat to medium. Render bacon for 2–3 minutes until fat has melted. Add onion and sauté for 4 minutes until soft. Add roasted pepper and garlic, cooking 1 minute more.
03 -
Stir in smoked paprika and saffron. Add rice and cook, stirring, for 1 minute to coat grains with oil and aromatics.
04 -
Add white wine, scraping any brown bits from pan, and allow to reduce by half, about 2 minutes. Pour in hot chicken stock and add the bay leaf; stir well.
05 -
Nestle seared chicken thighs skin-side up into the rice mixture. Cover, reduce to a low simmer, and cook for 20 minutes.
06 -
Scatter frozen peas over rice, re-cover, and cook another 5–8 minutes until rice is tender and chicken is cooked through.
07 -
Remove pan from heat. Let stand 5 minutes, then discard bay leaf. Fluff rice gently with a fork. Return chicken to top of rice, garnish with fresh parsley, and serve with lemon wedges.
# Extra Suggestions:
01 -
For the best flavour, use high-quality saffron and fire-roast the bell pepper directly over a flame or under a grill.