Main Course · Dinner · Latin American ·

Saffron-Infused Spanish Arroz Con Pollo with Chorizo

Name: Saffron-Infused Spanish Arroz Con Pollo with Chorizo
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 chicken thighs, bone-in, skin-on; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; Salt and pepper, to taste; 2 tablespoons olive oil; 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; 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; 1/4 cup fresh parsley, chopped; Lemon wedges, for serving

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

4.6(456 reviews)

·By Ethan Brooks·January 19, 2026

Saffron-Infused Spanish Arroz Con Pollo with Chorizo — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Rice

For the Sauté

For the Garnish

Nutrition

Per serving

Calories: 768 kcal
Protein: 36.5 g
Carbs: 67.2 g
Fat: 36.1 g
Fiber: 4.3 g

Whole recipe

Total

Calories: 3071 kcal
Protein: 146 g
Carbs: 268.7 g
Fat: 144.4 g
Fiber: 17.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 chicken thighs bone-in, skin-on	1040	88	0	76	0
2 teaspoons smoked paprika	6	0.3	1.3	0.3	0.7
1 teaspoon garlic powder	10	0.5	2.3	0	0.3
Salt and pepper to taste	0	0	0	0	0
2 tablespoons olive oil	238	0	0	28	0
1 1/2 cups Bomba rice or Arborio rice	972	19	213	1.5	3.5
3 cups chicken broth	30	3	0	1.5	0
Large pinch of saffron threads soaked in 2 tablespoons warm water	2	0.1	0.4	0	0
1/2 cup dry white wine	100	0	2	0	0
1 cup Spanish chorizo sliced	455	25	4.5	37	0
1 medium onion finely chopped	44	1.2	10	0.1	1.5
1 red bell pepper diced	37	1.2	9	0.4	3
3 cloves garlic minced	13	0.6	3	0	0.2
1 cup green peas fresh or frozen	117	8	21	0.6	7.4
1/4 cup fresh parsley chopped	1	0.1	0.2	0	0.1
Lemon wedges for serving	6	0.1	2	0.1	0.6

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine Seasonings
In a bowl, combine paprika, garlic powder, salt, pepper, and olive oil.
2
Rub the Chicken
Rub the seasoning mix all over the chicken thighs.
3
Marinate
Marinate the chicken for at least 30 minutes or overnight in the refrigerator.

Preparing the Rice & Sauté

1
Rinse the Rice
Rinse the rice under cold water until the water runs clear; set aside.
2
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.
Tip: 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.

How to Make Saffron-Infused Spanish Arroz Con Pollo with Chorizo

Total time: 2 h 20 min · Yields 4 servings

1
Browning the Chicken
In a large pan, sear marinated chicken thighs skin-side down until golden brown; remove and set aside.
2
Cooking the Rice
In the same skillet, add the rinsed rice, saffron water, chicken broth, and wine; bring to a simmer.
3
Combining & Finishing
Nestle the chicken and chorizo back into the rice, cover, and let simmer until chicken is cooked and rice is tender.