Saffron-Infused Spanish Chicken with Roasted Peppers

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

Tender chicken thighs simmered in a saffron and smoked paprika broth, served with sweet roasted red peppers for a vibrant Spanish-inspired dish. This Spanish recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 350 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 "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
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1/4 tsp saffron threads
• 1 1/2 cups chicken broth
• 3 medium red bell peppers, sliced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 sliced red bell peppers with 1 tbsp olive oil and 1/2 tsp sea salt, spread on a baking sheet, and roast for 20 minutes until tender and slightly charred.
2. Step 2: While peppers roast, heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with 1/2 tsp sea salt, 1/2 tsp black pepper, and 2 tsp smoked paprika, then brown chicken skin side down for 5-6 minutes until golden and crispy.
3. Step 3: Flip the chicken, add 4 minced garlic cloves, and cook for 1 minute until fragrant. Sprinkle 1/4 tsp saffron threads into 1 1/2 cups chicken broth, pour into the skillet, bring to a simmer, cover, and cook on medium-low heat for 25 minutes until chicken is cooked through.
4. Step 4: Remove chicken and peppers, spoon the saffron broth over the dish, garnish with 2 tbsp chopped fresh parsley, and serve warm.