- 1. Preheat oven to 450 degrees, and preheat your largest non-stick oven-safe skillet (13″ across and 2″ deep) over high heat for 2 minutes.
- 2. Dry chicken thighs well, and trim of excess skin and fat. Salt and pepper both sides generously.
- 3. Cook the thighs in batches of 4 at a time, starting with the skin side down, over high heat until deep golden brown, about 4 minutes per side. Transfer chicken thighs to a plate.
- 4. Discard all but 1 tsp of fat. Add in chopped onion and cook until just turning translucent, about 5 minutes. Add in garlic and cook until fragrant, 1 minute.
- 5. Stir in 2 cups of white rice, then 4 cups of chicken broth, 1 gram saffron, 1 cup of peas and 1 tsp salt. Return skillet to heat until the liquid just starts to boil.
- 6. Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through, about 35 minutes.
- 7. Remove from oven, allow to rest for 5 minutes before serving.
If you don’t have a large enough oven safe skillet, follow directions as normal, but after rice and liquid has reached boiling, transfer rice and liquid to a large 9×13 baking dish and put chicken skin side up on top of rice mixture. Follow the rest of the directions as written.
Also, the nutritional info is for 1 chicken thigh and 1 cup of rice, but realistically I usually eat 2 thighs. It’s just too good!
- Calories: 322
- Fat: 33g