Saffron-Infused Chicken Paella with Roasted Red Peppers
A vibrant Spanish rice dish featuring tender chicken simmered with saffron and smoky roasted red peppers. This spanish-inspired chicken 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 cloves garlic cloves
- 1 medium onion
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the top, and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Infused Chicken Paella with Roasted Red Peppers take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Saffron-Infused Chicken Paella with Roasted Red Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Saffron-Infused Chicken Paella with Roasted Red Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saffron-Infused Chicken Paella with Roasted Red Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Saffron-Infused Chicken Paella with Roasted Red Peppers?
Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
