Saffron-Infused Chicken Paella with Roasted Red Peppers

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

A vibrant Spanish rice dish featuring tender chicken simmered with saffron and smoky roasted red peppers. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, paella rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 4 pieces bone-in chicken thighs
• 1 1/2 cups paella rice
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 1 cup sliced roasted red peppers
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 4 garlic cloves
• 1 medium onion
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 375°F. In a large ovenproof skillet, heat 3 tbsp olive oil over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, then brown chicken for 4 minutes per side until golden.
2. Step 2: Remove chicken and set aside. In the same skillet, add 1 diced medium onion and 4 minced garlic cloves; sauté for 3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups paella rice and 1 cup sliced roasted red peppers; cook for 2 minutes to toast the rice.
4. Step 4: Warm 4 cups chicken broth and steep 1/2 tsp saffron threads in it for 5 minutes, then pour broth into the skillet. Stir gently to combine.
5. Step 5: Nestle the browned chicken thighs back into the skillet. Transfer the 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, sprinkle 2 tbsp chopped fresh parsley over the top, and let rest for 5 minutes before serving.