Hello, fellow foodies!
I hope you’re all ready for a culinary adventure, because today we’re diving into the heart of Spanish cuisine with a delightfully smoky dish that perfectly balances bold flavors and comforting ingredients. It’s a recipe that’s close to my heart: Traditional Paprika Chicken with Saffron Rice.
Why this dish, you ask? Well, growing up in a household that cherished vibrant, international flavors, garlic-infused and paprika-spiced dishes always held a special place at the dining table. I can remember the rich aroma filling the kitchen, instantly sparking excitement and eager anticipation in all of us. I knew I had to recreate this magic for my own family—as you can imagine, with three active boys and a newborn, mealtime magic can be quite soothing!
Now, let’s talk about our star ingredient: paprika. This spice comes in various forms (smoked, sweet, hot), and for this dish, we’re using both smoked and sweet paprika to capture the essence of Spanish cooking with its smoky depth and subtle sweetness. The paprika bathes our chicken thighs in a gloriously intense flavor that pairs exquisitely with the aromatic saffron rice.
Speaking of rice—saffron is a magnificent spice that’s known for its vivid color and gentle floral notes. It may look delicate, but trust me, saffron brings a certain elegance to our side dish. Not only does it complement the paprika chicken beautifully, but it also transforms our meal into something truly special.
The prep for this dish offers a great opportunity to get the kiddos involved. Edward and Alexander love helping me measure the spices and sprinkle them over the chicken, while little Barnaby enjoys watching from his high chair. Cooking together turns mealtime into cherished family memories, and it’s never too early to nurture a love of good food.
You’ll appreciate how the red and green bell peppers and cherry tomatoes add pops of color and texture, while the juicy chicken, roasted to perfection, offers a feast for the senses. Our kitchen smells divine as the chicken bakes—each bite is met with a symphony of hearty, smoky flavors against a backdrop of soft, fluffy saffron rice.
So, gather your family around the table and savor this enticing Spanish delight with us. Here’s to infusing joy into our meals, one dish at a time.
Happy cooking, and as always, thank you for sharing this culinary journey with us!
Warm regards,
Al
Ingredients
For the Paprika Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 200g cherry tomatoes, halved
- 200ml chicken stock
- 1 tablespoon freshly chopped parsley (for garnish)
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For the Saffron Rice:
- 200g long-grain rice
- 500ml chicken stock
- 1 pinch saffron threads
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 teaspoon salt
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Method
For the Paprika Chicken:
- Preheat your oven to 180°C (350°F).
- In a small bowl, combine smoked paprika, sweet paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
- Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.
- Heat a large oven-safe pan or skillet over medium-high heat and add the olive oil.
- Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is crispy and golden brown. Flip the thighs and sear for an additional 3 minutes.
- Remove the chicken from the pan and set aside. In the same pan, add the sliced onions and cook for 3-4 minutes until they start to soften.
- Add minced garlic and sliced bell peppers to the pan, cooking for another 2 minutes until fragrant.
- Stir in the cherry tomatoes and chicken stock, and bring the mixture to a simmer.
- Return the chicken thighs to the pan, skin-side up, and transfer the pan to the preheated oven.
- Bake for 25-30 minutes, or until the chicken is fully cooked through.
- Remove from oven and garnish with freshly chopped parsley before serving.
For the Saffron Rice:
- In a small bowl, soak the saffron threads in 2 tablespoons of warm water for approximately 10 minutes to release their color and flavor.
- In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
- Add the rice to the saucepan, stirring to coat the grains with butter and onions for about 2 minutes.
- Pour in the chicken stock and the saffron with its soaking water into the pan. Stir in the salt.
- Bring to a boil, then reduce heat to low, cover with a lid, and let simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, remove from heat and let it rest for 5 minutes before fluffing with a fork.
Serve the paprika chicken hot over a bed of aromatic saffron rice. Enjoy!
