Saffron-Infused Spanish Arroz Con Pollo with Chorizo
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
For the Rice
For the Sauté
For the Garnish
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.
Cooking the Rice
In the same skillet, add the rinsed rice, saffron water, chicken broth, and wine; bring to a simmer.
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
Saffron-Infused Spanish Arroz Con Pollo with Chorizo
Saffron-Infused Spanish Arroz Con Pollo with Chorizo
Plating & Serving
Serve the arroz con pollo family-style, directly from the pan, garnished with fresh parsley and a side of lemon wedges for a burst of freshness.