Spanish Yellow Saffron Rice & Chicken Bowl
One-pan saffron and paprika rice with chicken thighs, peas and red bell peppers.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Saffron gives rice its golden color and a floral, honeyed flavor, and smoked paprika adds the Spanish smoky note. Everything cooks in one pan, paella-style, but with a lid so it's more forgiving on a home stove.
Why this recipe works
Toasting the rice in the oil with paprika coats each grain so it stays separate. Soaking the saffron first releases its color and flavor evenly.
Ingredient notes
Saffron is expensive but a pinch is enough. Medium-grain rice like Bomba or Calasparra is traditional; short-grain or Arborio works.
Common mistakes
- Using long-grain rice, which doesn't absorb the broth the same way.
- Lifting the lid often, which lets steam escape.
What to serve with it
Lemon wedges and a green salad.
Meal prep
Reheat with a splash of broth.
More bowls like this
Cooking tips
Don't stir the rice once the broth is in. Let it rest before serving so the rice finishes absorbing liquid.
Swaps and variations
Use 1/2 teaspoon ground turmeric if you don't have saffron; the flavor is different but the color is similar. Add shrimp in the last 5 minutes with the peas.
Storing and reheating
Refrigerate within 1 to 2 hours (spread to cool) for up to 4 days. Reheat until steaming (165°F / 74°C).
Recipe
Spanish Yellow Saffron Rice & Chicken Bowl
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
You’ll need: large deep skillet or paella pan with lid; instant-read thermometer
Method
-
Season the chicken with 1/2 teaspoon salt and 1 teaspoon smoked paprika. Heat the olive oil in a large deep skillet over medium-high heat and brown the chicken 5 minutes, turning once. Transfer to a plate.
-
Lower the heat to medium. Cook the onion and bell pepper 6 minutes until soft, then add the garlic for 1 minute.
-
Stir in the rice and remaining paprika for 1 minute to coat in oil.
-
Add the broth, saffron with its water and remaining salt. Return the chicken, bring to a boil, cover and simmer on low 18 minutes.
-
Scatter the peas over the top, cover and cook 5 minutes more, until the rice is tender, the liquid absorbed and the chicken reaches 165°F (74°C).
-
Rest 5 minutes off the heat, then divide among 4 bowls with lemon wedges.
Questions
Is this paella?
It's paella-inspired; traditional paella isn't covered and has more variations.
Can I get a crispy bottom?
Yes. Uncover and cook 3 minutes on medium-high at the end, until it crackles.
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