One-Pan Spanish Chicken with Saffron Rice and Chorizo

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A vibrant Spanish-inspired dish featuring tender chicken thighs cooked with smoky chorizo and fragrant saffron rice all in one skillet. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, smoked chorizo sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 6 oz, sliced smoked chorizo sausage
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4 cloves, minced garlic cloves
• 1 1/2 cups medium grain rice
• 3 cups chicken broth
• 1/4 tsp saffron threads
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your oven to 375°F. Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 6 bone-in chicken thighs, skin side down, and sear for 5-7 minutes until skin is golden brown and crisp, then flip and cook 3 minutes more. Remove chicken and set aside.
2. Step 2: In the same skillet, add 6 oz sliced smoked chorizo, sauté for 3 minutes until it releases its oils and begins to crisp. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, cooking for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, cooking for 30 seconds until aromatic. Add 1 1/2 cups medium grain rice, tossing to coat grains in oil for 2 minutes.
4. Step 4: Pour in 3 cups chicken broth infused with 1/4 tsp saffron threads, then season with 1 tsp salt, 1 tsp smoked paprika, and 1/2 tsp black pepper. Stir gently to combine.
5. Step 5: Nestle the seared chicken thighs back into the rice mixture, skin side up. Transfer skillet to the oven and bake uncovered for 25-30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
6. Step 6: Remove from oven and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley on top before serving.