Crispy Chicken and Saffron Rice Skillet
Easy 1 pan meal of bone-in skin-on crispy chicken thighs cooked in a savory saffron rice. Flavorful, warm and ideal for a crisp fall weeknight dinner.
Servings: 4
Calories: 595
Ingredients
- 8 bone-in skin-on chicken thighs about 3 pounds
- 1 medium onion chopped medium
- 3 garlic cloves diced small
- 2 cups white rice
- 4 cups chicken broth
- 1 gram of saffron
- 1 cup frozen peas
- 1/2 tsp olive oil
- salt & pepper
Instructions
- 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.
Notes
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 9x13 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!
Nutrition
Calories: 595 | Total Carbs: 36.9g | Protein: 82.7g | Fat: 10.4g | Fiber: 2.2g | Net Carbs: 35g