Saffron-Infused Spanish Arroz Con Pollo with Chorizo

Name: Saffron-Infused Spanish Arroz Con Pollo with Chorizo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; Salt and pepper; 2 tablespoons olive oil; 1 1/2 cups Bomba rice or Arborio rice; 3 cups chicken broth; Large pinch of saffron threads; 1/2 cup dry white wine; 1 cup Spanish chorizo; 1 medium onion; 1 red bell pepper; 3 cloves garlic; 1 cup green peas; 1/4 cup fresh parsley; Lemon wedges

A flavorful Spanish-style chicken and rice dish

This vibrant dish combines tender chicken, spicy chorizo, and aromatic saffron-infused rice to create a rich and comforting meal perfect for any occasion.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken Marinade

4 chicken thighs

bone-in, skin-on

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and pepper

to taste

2 tablespoons olive oil

For the Rice

1 1/2 cups Bomba rice or Arborio rice

3 cups chicken broth

Large pinch of saffron threads

soaked in 2 tablespoons warm water

1/2 cup dry white wine

For the Sauté

1 cup Spanish chorizo

sliced

1 medium onion

finely chopped

1 red bell pepper

diced

3 cloves garlic

minced

1 cup green peas

fresh or frozen

For the Garnish

1/4 cup fresh parsley

chopped

Lemon wedges

for serving

Preparation

Marinating the Chicken

Combine Seasonings

In a bowl, combine paprika, garlic powder, salt, pepper, and olive oil.

Rub the Chicken

Rub the seasoning mix all over the chicken thighs.

Marinate

Marinate the chicken for at least 30 minutes or overnight in the refrigerator.

Preparing the Rice & Sauté

Rinse the Rice

Rinse the rice under cold water until the water runs clear; set aside.

Cook Chorizo & Vegetables

Heat a large skillet over medium heat; add sliced chorizo and cook until crispy. Remove the chorizo and sauté onions, red bell pepper, and garlic in the rendered fat until softened.

Avoid stirring the rice too much to ensure a beautiful crust at the bottom (socarrat). Pro Tip: Deglaze the pan with wine to capture all those wonderful flavors.

Cooking Process

Browning the Chicken

In a large pan, sear marinated chicken thighs skin-side down until golden brown; remove and set aside.

Timing: 10 minutes. Heat: Medium-high heat.

Cooking the Rice

In the same skillet, add the rinsed rice, saffron water, chicken broth, and wine; bring to a simmer.

Timing: 30 minutes. Heat: Low heat.

Combining & Finishing

Nestle the chicken and chorizo back into the rice, cover, and let simmer until chicken is cooked and rice is tender.

Plating & Serving