Saffron-Infused Spanish Chicken with Garlic and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes pairs bone-in chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 40 min Serves 6 Spanish cuisine 370 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Saffron-Infused Spanish Chicken with Garlic and Tomatoes 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 Spanish Chicken with Garlic and Tomatoes?

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 Spanish Chicken with Garlic and Tomatoes?

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 Spanish Chicken with Garlic and Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spanish Chicken with Garlic and Tomatoes?

Spanish spanish 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.

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