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One Pot Chicken Saffron Rice with Peas and Olives

May 9, 2017 by Edyta 11 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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One Pot Chicken Saffron Rice with Peas, Olives and Pimenton is an easy weeknight meal that requires minimal work. The oven does the job for you.

One pot chicken saffron rice with saffron, peas, olives and Piementon is an easy weeknight meal that requires minimal work. The oven does the job for you.

One Pot Chicken Saffron Rice – Amazing Spanish Dish

One Pot Chicken Saffron Rice is a real classic Spanish treat. Saffron is one of the most expensive spices in the world, but you need only a little dash for this recipe. And the good news is that your local Trader Joe’s carries it for a very reasonable price.

For this Chicken Saffron Rice recipe I used Spanish olives stuffed with pimento peppers, but any green olives will work here. I also seasoned the chicken with Spanish smoked paprika (aka, Pimenton), which is my favorite spice of all. It has a kick (so a little bit goes a long way) but the aroma is incredible.

All these combine to make for an amazing Spanish dish but Spanish from the old land of Europe. Mind you, it is in the spicing that this dish is differentiated from its Latin cousin.

Spanish chicken with saffron rice and olives in a skillet

Easy steps to make Spanish Saffron Chicken and Rice

The steps to follow are super simple and you can skip some of them if you are short of time.

  1. First I dry rub my chicken with salt, pepper, garlic powder, sweet smoked paprika and Spanish smoked paprika; and let it sit for a half hour in the fridge. If you are short of time, you can just season the chicken and cook it right away – searing both sides on a pan until golden brown.
  2. In the meantime you can heat up chicken stock in a separate pot and sprinkle saffron into it, so the chicken stock can get infused with it. This step is also optional.
  3. After the chicken is cooked you will need to take it out and remove most of the fat. Then add onions and cook until they’re translucent. Then add garlic and cook for an additional minute. Then add rice and stir everything together.
  4. You then add the stock, and if you haven’t infused it with the saffron yet, now would be the time to add the saffron threads. Put the chicken back on the pan and transfer it to a preheated oven (450 degrees F). Bake for 25-30 minutes.
  5. Remove the pan from the oven, add frozen peas, and cut up olives, cover and let sit for 10 minutes.
  6. Sprinkle with parsley and serve.

Chicken saffron rice with olives and peas in a skillet with the spoon

One pot chicken saffron rice with saffron, peas, olives and smoked paprika in a skillet with a spoon

Spanish Smoked Paprika – Pimenton

This One Pot Chicken Saffron Rice dish reminds me of my trips to Spain when I was in my early twenties. I felt like whenever I crossed the Spanish boarder I could simply smell the smoked paprika wafting through the air.

These Spanish flavors were intoxicating. I’d love to head back there someday soon. Alas, now that I’m living in US with two little boys (& 1 big boy) the logistics make European travel a bit more challenging. Yet I live vicariously through cuisine.

For example, I can make this Mediterranean Chicken with Sweet Potatoes, Beans and Olives, Pan Con Tomate or use this Romesco Sauce on my grilled meats, fish or veggies; and I feel as though I’m instantly transported.

I also like all kinds of Spanish tapas. If you’re looking for a nice collection this Easy Spanish Tapas from RecipeTinEats can fit the spot.

Ways to alter this recipe

If you want to alter this One Pot Chicken Saffron Rice recipe you can:

  • Use different rice ( I used arborio because that’s the one I had and I also like the last of it);
  • Use different part of the chicken, like skinless thighs or breast (keep in mind that if you use boneless chicken or chicken breasts, the meat will not be as moist and it’s easy to overcook it);
  • You can skip the peas or replace them with any kind of canned beans;
  • I used olives stuffed with pimentos, but any green olives will be good. You can even try different color of olives.
One Pot Chicken Saffron Rice with Olives and Piementon is an easy weeknight meal that requires minimum work. The oven does the job for you

One Pot Chicken and Saffron Rice

One pot chicken and saffron rice with saffron, olives and Piementon is an easy weeknight meal that requires minimum work. The oven does the job for you.
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: Mediterranean, Spanish
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 496kcal
Author: Edyta

Ingredients

  • 4 pieces of chicken tights and drumsticks
  • 1 onion Spanish, medium, chopped
  • 3 cloves garlic chopped
  • 1 cup rice rinsed
  • 2 cups chicken stock
  • 0,5 grams saffron threads
  • 1/4 cup peas frozen
  • 1/4 cup olives green, halved
  • 1 tbsp Italian parsley chopped
  • 1/4 teaspoon Smoked sweet paprika
  • 1/4 teaspoon Spanish smoked paprika hot
  • Salt and Freshly Ground Black Pepper
  • 4 tbsp ghee or cooking oil

Instructions

  • Season the chicken with salt, pepper, sweet smoked paprika, Spanish smoked paprika and garlic powder. Covered and refrigerate for half hour.
  • Heat up the ghee or oil in a oven proof skillet, add chicken skin side down and brown on each side for about 4 minutes. 
  • Once the chicken is browned remove it from the skillet and set aside. Discard all but one tablespoon of the oil.
  • Add chopped onions to the skillet. Cook them until translucent for about 5 minutes.
  • In the meantime heat up chicken stock in a separate pot, add saffron threads and let them steep and heat up the oven to 450 degrees F.
  • Once the onions are cooked add garlic and cook for one minute.
  • Add rice and stir to combine.
  • Add the stock, mix everything together, place the chicken on top of the rice, skin side up and transfer the skillet to the oven
  • Bake in the oven for 25-30 minutes until the rice absorbs all the liquid and the chicken is cooked through (internal temperature is 165F).
  • Take the skillet from the oven and add peas and olives into the rice. Mix gently so the peas is covered and will cook in the rice. Cover and wait about 10 minutes. 
  • Sprinkle parsley and serve. Enjoy. 

Nutrition

Calories: 496kcal | Carbohydrates: 92g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 616mg | Potassium: 500mg | Fiber: 3g | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 13.2mg | Calcium: 63mg | Iron: 1.6mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!
Nutrition Facts
One Pot Chicken and Saffron Rice
Amount Per Serving
Calories 496 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 616mg27%
Potassium 500mg14%
Carbohydrates 92g31%
Fiber 3g13%
Sugar 7g8%
Protein 15g30%
Vitamin A 205IU4%
Vitamin C 13.2mg16%
Calcium 63mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

One pot chicken saffron rice with saffron, peas, olives and Piementon is an easy weeknight meal that requires minimal work.

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Filed Under: Dinner, Ethnic Recipes, European Recipes, Meat and chicken, Quick and Easy Dinner Ideas, Spanish

Previous Post: « Oven Baked Eggs with Sausage, Peppers & Onions
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Reader Interactions

Comments

  1. Lisa | Garlic & Zest

    June 30, 2017 at 2:20 pm

    5 stars
    I want to put my face through the screen — this looks so good — and exactly the way I like to eat! You can’t go wrong with this combo!

    Reply
    • Edyta

      June 30, 2017 at 2:38 pm

      Thanks Lisa!

      Reply
  2. Elaine @ Dishes Delish

    June 30, 2017 at 2:55 pm

    5 stars
    The rice looks succulent and the chicken looks delicious! I can not wait to make this dish. Hubby is going to do a jig when he tastes it!!

    Reply
    • Edyta

      June 30, 2017 at 3:02 pm

      Thanks Elaine!

      Reply
  3. Renee @ The Good Hearted Woman

    June 30, 2017 at 3:29 pm

    5 stars
    I love everything about this dish, from the saffron to the cast iron to the easy prep. Perfect!

    Reply
    • Edyta

      June 30, 2017 at 4:11 pm

      Thanks Renee!

      Reply
  4. Lizzie

    June 30, 2017 at 4:09 pm

    5 stars
    This looks so yummy! We get through a lot of smoked paprika in this house…

    Reply
    • Edyta

      June 30, 2017 at 4:17 pm

      Thanks Lizzy!

      Reply
  5. Helen @ Fuss Free Flavours

    June 30, 2017 at 5:18 pm

    5 stars
    Saffron is such a beautiful spice, and such a wonderful delicate flavour. I always feel priveleged wheh I cook with it. Your dish has some wonderful flavours, so much so that reading it I can almost taste them. A delicious meal that would be wonderful for any occasion.

    Reply
    • Edyta

      June 30, 2017 at 5:22 pm

      Thanks Helen!

      Reply
  6. DOLORES

    November 23, 2020 at 11:57 am

    I am making this dish tonight in a new pot I just bought. It’s a lodge pot, cast iron and I needed something for just one pot cooking. Looks wonderfully delish.

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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