Citric Acid Free Gluten Free Spanish Chicken and Rice

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Citric Acid Free Gluten Free Spanish Chicken and Rice

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika

For the sofrito and rice

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!