Saffron-Infused Spanish Chicken with Roasted Peppers

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

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 ready in about 50 minutes pairs bone-in chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

Prep: 15 min Cook: 35 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Saffron-Infused Spanish Chicken with Roasted Peppers take to make?

Total time is about 50 minutes (15 min prep + 35 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 Roasted 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 Spanish Chicken with Roasted 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 Spanish Chicken with Roasted 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 Spanish Chicken with Roasted Peppers?

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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