Spanish-Style Sofrito Chicken with Saffron Rice

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender chicken thighs simmered in a rich sofrito sauce paired with fragrant saffron-infused rice, inspired by the vibrant flavors of Spanish football match day meals. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 3 medium, grated ripe tomatoes
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1 1/2 cups long grain rice
• 3 cups, hot chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 5 minutes until golden and crisp; flip and cook 3 minutes more. Remove and set aside.
2. Step 2: In the same skillet, add 1 medium finely chopped onion and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 30 seconds.
3. Step 3: Add 3 grated ripe tomatoes and 1 tsp smoked paprika to the vegetables. Simmer for 7 minutes until the sauce thickens and deepens in color.
4. Step 4: Stir in 1 1/2 cups long grain rice to coat with the sofrito. Pour in 3 cups hot chicken broth infused with 1/2 tsp saffron threads and 1/2 tsp salt. Nestle the seared chicken thighs back into the pan.
5. Step 5: Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and chicken cooked through. Remove from heat and let rest 5 minutes.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving, enjoying the bold, savory Spanish flavors.