Spanish Chicken and Rice

MAKES 4 SERVINGS

Roasted chicken is a family favorite in my home. Thanks to some out-of-the-box thinking and Mediterranean inspiration, I transformed this classic dish using Spanish seasonings, and elevated it with pan-seared vegetables and hearty rice. This recipe is sure to make its way into your weekly rotation!

INGREDIENTS

¼ cup dry white wine
¼ teaspoon saffron threads
2 teaspoons salt, divided
1 teaspoon black pepper, divided
4 bone-in, skin-on chicken thighs
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
1 medium carrot, diced
2 tablespoons minced garlic
1 bay leaf
2 cups chicken broth
1 cup short-grain rice
¾ cup frozen peas, thawed
2 tablespoons chopped parsley

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Combine the wine and saffron in a bowl and set aside.
3. Rub 1 teaspoon salt and ½ teaspoon pepper onto the chicken thighs, then set aside.
4. Heat the olive oil in a large oven-safe pan over medium-high heat.
5. Arrange the chicken thighs skin-side down in the pan and cook for 4 minutes, until browned. Turn the chicken over and cook for 4 more minutes, until golden brown on both sides, then transfer the chicken thighs to a plate.
6. Reduce the heat to medium-low and add the onion, bell pepper, carrot, and garlic to the pan. Cook, stirring frequently, for 5–7 minutes, until tender.
7. Stir in the wine–saffron mixture, the remaining 1 teaspoon salt and ½ teaspoon pepper, and the bay leaf.
8. Cook for 5–10 minutes, until most of the wine has evaporated, then add the chicken thighs, chicken broth, and short-grain rice and bring to a simmer.
9. Cover the pan and place it in the oven. Bake for 30 minutes, until chicken is tender and the meat pulls apart.
10. Remove the pan from the oven and stir in the peas. Allow to cool for 5 minutes.
11. Divide the chicken and rice between four serving bowls and top with parsley before serving. Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here