Saffron-Infused Chicken and Rice Paella with Roasted Red Peppers

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A vibrant Spanish paella combining tender chicken, fragrant saffron, and roasted red peppers in a saffron-tinted rice base. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs skin-on chicken thighs, short grain rice, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 600 g, bone-in, trimmed skin-on chicken thighs
• 1 1/2 cups (300 g) short grain rice
• 4 cups (960 ml), warm chicken stock
• 1/2 tsp, steeped in 2 tbsp warm water saffron threads
• 1 cup, sliced into strips roasted red peppers
• 3 tbsp extra virgin olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium-high heat. Add 600 g skin-on chicken thighs and brown on both sides for 6-8 minutes until golden, then remove and set aside.
2. Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the pan, sautéing for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 tsp salt, 1 tsp smoked paprika, and 1 1/2 cups short grain rice, coating the grains in the oil and spices for 2 minutes.
4. Step 4: Pour in 4 cups warm chicken stock and the saffron threads steeped in 2 tbsp warm water, stirring gently. Arrange the browned chicken thighs and 1 cup sliced roasted red peppers on top.
5. Step 5: Simmer uncovered over medium heat for 18-20 minutes without stirring, until the rice is tender and liquid absorbed, and a golden crust forms on the bottom.
6. Step 6: Remove from heat, cover with a clean kitchen towel, and rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley and serve with lemon wedges.