Chicken and Saffron Paella with Vegetables

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Spanish rice dish with tender chicken, saffron-infused broth, and a colorful medley of vegetables. This Spanish recipe, ready in about 55 minutes, pairs bone-in chicken thighs, extra virgin olive oil, short-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Spanish cuisine 520 cal/serving

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Ingredients

4 (about 2 lbs), skin on bone-in chicken thighs
4 tbsp extra virgin olive oil
1 1/2 cups short-grain rice
4 cups, heated chicken broth
1/2 tsp, soaked in 2 tbsp warm water saffron threads
1, sliced into strips red bell pepper
1 cup, trimmed and halved green beans
3, minced garlic cloves
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Heat 4 tbsp extra virgin olive oil in a wide paella pan or large skillet over medium-high heat until shimmering. Add 4 bone-in chicken thighs, skin side down, and cook for 6-7 minutes per side until golden brown. Remove and set aside.
Step 2: Reduce heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 1/2 cups short-grain rice and 1 tsp smoked paprika, coating the rice evenly for 1 minute.
Step 3: Pour in 4 cups heated chicken broth mixed with 1/2 tsp saffron threads and their soaking water. Stir gently to combine.
Step 4: Nestle the browned chicken thighs back into the pan along with 1 sliced red bell pepper and 1 cup trimmed green beans. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 5: Cook uncovered over medium heat without stirring for 20-25 minutes until rice is tender and liquid is absorbed, forming a crust on the bottom. Remove from heat and let rest for 5 minutes.
Step 6: Serve the paella with lemon wedges on the side for squeezing over.