Low Sodium Gluten Free Spanish Chicken and Rice

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Gluten Free Spanish Chicken and Rice

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Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tsp smoked paprika

For the sofrito and rice

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, with juices
1 tsp ground cumin
1 tsp dried oregano
¼ tsp saffron threads, crumbled
1 ½ cups long-grain white rice
2 ½ cups chicken broth
½ cup frozen peas

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Pat the chicken pieces dry with paper towels. In a small bowl, combine the kosher salt, black pepper, and smoked paprika, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a large wide Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate and set aside.

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