Looking for a delicious, savory dish that will transport you straight to Spain? Look no further than this Spanish-style arroz con pollo recipe with saffron and green olives. This traditional dish is a favorite in Spanish households, and for good reason – it's packed with flavor and is incredibly satisfying.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 2 cups chicken broth
- 1 cup short-grain rice
- 1/2 cup green olives, pitted and sliced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional)
Instructions:
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
- Stir in the smoked paprika and saffron threads. Add the chicken broth and bring the mixture to a boil.
- Add the rice to the skillet and stir to combine. Place the chicken thighs on top of the rice mixture.
- Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the skillet from the heat and sprinkle the sliced green olives on top.
- Garnish with chopped parsley, if desired.
This Spanish-style arroz con pollo recipe is perfect for a cozy night in or for serving to guests. The combination of saffron, green olives, and smoked paprika gives the dish a unique flavor that will have everyone asking for seconds. Enjoy!
