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Spanish-Style Chicken Thighs

Spanish-Style Chicken Thighs with Saffron Rice, Peppers, and Olives

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Aromatic, crimson saffron is a key ingredient in Spanish paella. For this twist on the dish, we use saffron-infused jasmine rice, then stir in sautéed peppers and onions, tomatoes, garlic, and briny Castelvetrano olives. It's served with chicken thighs, which we season with a paella spice blend of garlic, onion, turmeric, sugar, paprika, and more saffron.

  • < 600 Calories
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 540
  • Protein 38g
  • Total Carb 54g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • saffron rice
    • 1/2 cup
    • saffron rice
  • chicken thighs
    • 4
    • chicken thighs
  • paella spice mix
    • 2 teaspoons
    • paella spice mix
  • mini sweet peppers
    • 6
    • mini sweet peppers
  • parsley
    • 1/8 ounce
    • parsley
  • tomatoes
    • 2
    • tomatoes
  • Castelvetrano olives
    • 3 tablespoons
    • Castelvetrano olives
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Cook saffron rice

    Cook saffron rice

    Preheat oven to 450ºF. Line a baking sheet with foil for Step 3. In a small pot, combine saffron rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam until Step 5.

  2. Sear chicken thighs

    Sear chicken thighs

    While rice cooks, pat chicken very dry with paper towel; season all over with paella spice mix, ½ teaspoon salt, and black pepper as desired. Heat a medium high-sided pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 5 minutes. Flip and cook 1 minute more (it'll finish cooking in the oven).

  3. Roast chicken and prepare ingredients

    Roast chicken and prepare ingredients

    Transfer chicken to prepared baking sheet, skin-side up; reserve fat in pan, off heat. Roast until skin is crisp and chicken is cooked through, 20-30 minutes. Meanwhile, rinse all produce. Roughly chop mini peppers, discarding seeds and stems. Roughly chop parsley leaves and stems, keeping separate. Roughly chop tomatoes. Halve olives. Peel onion, halve, and thinly slice. Mince garlic.

  4. Sauté vegetables

    Sauté vegetables

    Discard almost all fat from pan from chicken, leaving behind a thin layer. Return pan to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add mini peppers and onion; sauté, stirring, until softened, 4-5 minutes. Add tomatoes, garlic, and parsley stems; sauté, stirring, until tomatoes have softened and garlic is fragrant, 2-3 minutes more.

  5. Finish rice

    Finish rice

    To pan with vegetables, still over medium-high heat, stir in cooked saffron rice, Castelvetrano olives, and ½ teaspoon salt to combine. Cook until flavors have melded, 1-2 minutes. Remove pan from heat.

  6. Plate chicken

    Plate chicken

    Divide saffron rice and vegetables between serving plates. Top with Spanish-style chicken thighs. Garnish with parsley leaves. Dig in!

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