Spanish Chicken & Rice

Servings: 4

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 tsp. salt and ½ tsp. 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 tsp. salt and ½ tsp. 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 among four serving bowls and top with parsley before serving. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 670 —
Total Fat 34.4 g 71%
Saturated Fat 9.1 g 43%
Polyunsaturated Fat 7 g —
Monounsaturated Fat14.6 g —
Trans Fat 0.2 g —
Cholesterol 193 mg 48%
Sodium 1247 mg 83%
Total Carbohydrates 19.9 g 20%
Dietary Fiber 3.7 g 15%
Total Sugars 3.2 g —
Protein 37.83 g 69%
Vitamin A 3039 mcg 130%
Vitamin C 6 mg 1%
Vitamin D 6 mcg 1%
Potassium 681 mg 14%
Calcium 64 mg 6%
Iron 4.8 mg 26%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here