Spanish Garlic Chicken with Saffron Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $14.50
- Nutrition
- 620 cal · 48g protein
- skillet
- kid-favorite
- high-protein
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Spanish Garlic Chicken with Saffron Rice is a Mediterranean weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $15 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
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Ingredients
- 2 lb boneless skinless chicken thighs
- 12 cloves garlic
- 3½ cups low-sodium gluten-free chicken broth
- 1 tsp dried thyme
- 2 count bay leaves
- 1½ cups long-grain white rice
- 1 pinch saffron or turmeric
- 1 count lemons
- 1 bunch fresh parsley
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Start the rice: cook it with 3 cups of the broth, the saffron, and 1/2 tsp salt per the package.
- Cut the chicken into large pieces and season with salt, pepper, and thyme. Brown in the oil in a skillet over medium-high heat, 5 minutes per side.
- Lower the heat to medium, add the whole peeled garlic cloves and bay leaves, and cook 3 minutes until the garlic is golden.
- Pour in the remaining 1/2 cup broth and lemon juice, cover, and simmer 10 minutes until the chicken is 165°F inside and the garlic is soft.
- Remove the bay leaves. Serve the chicken and garlicky pan juices over the golden rice with parsley. The mellow garlic is great mashed onto the rice.
- Picky eater tip: serve the plain chicken and plain rice with the garlic and parsley on the side.
- Make ahead: peel the garlic and cut the chicken up to a day ahead and keep both in the fridge. Leftovers keep 3 days in the fridge.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 54 g
- Fiber
- 1 g
- Sugar
- 2 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 840 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop