Eosinophilic Esophagitis Friendly Gluten Free Spanish Chicken and Rice
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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
- 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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