Spanish Chicken over Saffron Rice Recipe

Spanish Chicken over Saffron Rice such an easy and delicious meal that I had to share here on my blog.

I was going through the cookbook with Spanish recipes and stumbled across Spanish Chicken. It was prepped and cooked slightly different than this one, but it gave me inspiration for this dish.

I love adding my own twists to original recipes. Well, traditional recipes without losing the taste or the sense of where that particular dish coming from.

With that being said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper and the addition of thyme. The recipe that I was looking at said to cook chicken with rice.

Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.

I assume you could use chicken wings or drumsticks, right? However, thighs do have more meat, and it has a reasonable price, especially for those on a budget, and you can get the skin off if you dislike it.

Click Here for more amazing chicken Recipes

One of the most common meals in my home is pasta and sauce, cowboy skillet, bibimbap with meat and chicken with rice, or mashed potatoes and chicken, and huge amounts of side dishes.

I could truly live on side dishes. I attempt to make every day something else, yet most asked dinners are those, particularly pasta or something with chicken.

Well, I included notes directly under the ingredients so you could understand that I like adding spices individually. In some cases, we cook for 2 or 3 people.

So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.

Chicken recipes you might like:

Air-Fryer Honey Mustard Chicken Thighs

Chicken Schnitzels

Easy Chicken Marsala

If you decide to make Spanish Chicken over Saffron Rice, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

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6 SERVINGS

Spanish Chicken over Saffron Rice

Name: Spanish Chicken over Saffron Rice
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 1½ tablespoon Olive oil; ½ cup onions chopped; 2 cups Rice; 3½ cups Chicken Broth low sodium (vegetable or beef would work fine, too); 1 Knorr Chicken Bouillon cube; 2 pinches Saffron threads, soaked in 3 tablespoons of hot water for 15 minutes; 1/4 teaspoon turmeric; 1/8 teaspoon black pepper; Salt to taste, only if needed; 6 Chicken thighs Also this depends on how many people; Zest and juice of 1 lemon; 1/2 teaspoon Salt for each piece, to taste; 1/4 teaspoon of Ground Black pepper for each piece; 1/2 teaspoon Onion powder; 1 teaspoon Spanish Paprika spicy smoked paprika; 1 teaspoon Sweet Paprika; Pinch Crushed Chili Flakes; Pinch Dry Parsley; 1/4-1/2 Chopped Onion; Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible; 2 tbsp Olive oil; 2 to 3 Bell Peppers, one or more colors.

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional MARINATING Time: 30 minutes

Total Time: 1 hour 25 minutes

SUPER easy and tasty Spanish Chicken over Saffron Rice

Ingredients

6 Chicken thighs Also this depends on how many people
Zest and juice of 1 lemon
1/2 teaspoon Salt for each piece, to taste
1/4 teaspoon of Ground Black pepper for each piece
1/2 teaspoon Onion powder
1 teaspoon Spanish Paprika spicy smoked paprika
1 teaspoon Sweet Paprika
Pinch Crushed Chili Flakes
Pinch Dry Parsley
1/4-1/2 Chopped Onion
Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible
2 tbsp Olive oil

Additional ingredients:

2 to 3 Bell Peppers, one or more colors.

YELLOW “SAFFRON” RICE

1½ tablespoon Olive oil
½ cup onions chopped
2 cups Rice
3½ cups Chicken Broth low sodium (vegetable or beef would work fine, too)
1 Knorr Chicken Bouillon cube
2 pinches Saffron threads, soaked in 3 tablespoons of hot water for 15 minutes
1/4 teaspoon turmeric
1/8 teaspoon black pepper
Salt to taste, only if needed

Instructions

Wash the chicken and place it in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is any skin. The skin gives you a wonderful flavor and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, and mix everything one more time.
Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it is in the fridge.
Preheat the oven to 400F/200C.
Arrange the chicken in the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because of the hot air circulating around the chicken, however, without the rack is fine too. Note: I like adding veggies such as bell pepper to roast with the chicken.
Bake it for about 40 to 45 minutes or until the chicken is golden and reaches an internal temperature of 165F/75C.
Turn the chicken on the other side after 15 minutes of baking/roasting.
If you want extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.
After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.

How to Make Yellow Rice

Wash the rice a couple of times and drain it.
In a pot, heat olive oil. When the oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn.
The heat should be on medium-high. Stir in rice and stir-fry for about 2 minutes, keep mixing. do not let it burn.
Pour in the broth, and add the chicken bouillon cube, and saffron with the soaking water, turmeric, and black pepper. Note: Add salt only if needed to taste. Turn your heat to high and bring it to a boil.
When it starts boiling, cover it and turn the temperature to low heat, to simmer.
Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.

Notes

You can roast other veggies with the chicken.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 476Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 166mgSodium 625mgCarbohydrates 25gNet Carbohydrates 23gFiber 2gSugar 3gProtein 36g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.