Saffron-Infused Spanish Chicken with Garlic and Tomatoes

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy chicken thighs simmered in a fragrant saffron and tomato sauce with garlic and smoked paprika, capturing the essence of Spanish home cooking. This Spanish recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, and smoked paprika for a weeknight-friendly dinner. Each serving lands at about 370 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 "Build a week of meals around this recipe" 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
• 4 tbsp olive oil
• 1 tbsp smoked paprika
• 5 garlic cloves, thinly sliced
• 1 medium yellow onion, diced
• 14 oz (1 can) canned diced tomatoes
• 1 cup chicken broth
• 1/4 tsp saffron threads
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Sprinkle 6 bone-in chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp smoked paprika, rubbing the spices evenly over the skin.
2. Step 2: Heat 4 tbsp olive oil in a large deep skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 6-7 minutes until golden brown and crisp.
3. Step 3: Flip the chicken and cook for an additional 4 minutes, then remove from skillet and set aside.
4. Step 4: Reduce heat to medium and add 5 thinly sliced garlic cloves and 1 diced medium yellow onion to the skillet. Sauté for 3-4 minutes until the onion is translucent and garlic fragrant.
5. Step 5: Stir in 14 oz canned diced tomatoes, 1 cup chicken broth, and 1/4 tsp saffron threads soaked briefly in 2 tbsp warm water. Simmer for 5 minutes until flavors meld.
6. Step 6: Return chicken thighs to the skillet, skin-side up, cover, and simmer on low heat for 25 minutes until chicken is cooked through and tender.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving.