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Flavorful Arroz con Pollo Recipe with Crispy Chicken and Saffron Rice Made Easy

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A comforting and flavorful arroz con pollo featuring crispy chicken thighs and saffron-infused golden rice, perfect for quick weeknight dinners or dinner parties.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 ½ cups long-grain white rice (rinsed)
  • A generous pinch of saffron threads
  • 1 ½ cups warm low-sodium chicken broth
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 bell pepper (red or green), diced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges (optional)

Instructions

  1. Pour 1 ½ cups (360 ml) of warm chicken broth into a small bowl. Add a generous pinch of saffron threads and let steep for about 10 minutes.
  2. Pat chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and 1 teaspoon smoked paprika.
  3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-7 minutes without moving to crisp the skin. Flip and brown the other side for about 4 minutes. Remove chicken and set aside.
  4. Lower heat to medium. Add diced onion, bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes until softened and fragrant.
  5. Stir in tomato paste, cumin, and remaining smoked paprika. Cook for 1-2 minutes to deepen flavors.
  6. Add rinsed rice to the skillet and stir well to coat each grain with the tomato and spice mixture.
  7. Pour saffron-infused broth into the skillet and stir gently to combine. Taste and adjust salt if needed.
  8. Nestle browned chicken thighs skin-side up on top of the rice.
  9. Preheat oven to 375°F (190°C). Cover skillet tightly with lid or foil and bake for 25-30 minutes until rice is tender and chicken reaches 165°F (74°C) internal temperature.
  10. Remove from oven and let sit covered for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges if desired.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Do not rush browning the chicken. Cover skillet tightly while baking to cook rice perfectly while keeping chicken skin crisp. For extra crispiness, broil for 1-2 minutes at the end, watching closely. Saffron steeping is essential for color and flavor. Can substitute turmeric if saffron is unavailable. Leftovers keep well refrigerated for 3 days or frozen for 2 months.

Nutrition

Keywords: arroz con pollo, saffron rice, crispy chicken, easy dinner, one-pan meal, chicken thighs, saffron, Spanish rice

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