Gluten Free Spanish Chicken and Rice
This one-pot wonder is the kind of deeply satisfying weeknight dinner that tastes like it took all day — smoky, saffron-scented rice soaking up the juices of golden-seared chicken, with sweet bell peppers, tomato, and garlic woven through every bite. The whole dish comes together in a single Dutch oven, which means big flavor and minimal cleanup for four people. One of the trickiest parts of eating without gluten is trusting that a comforting, starchy dish like this is actually safe — but here, long-grain white rice is the base, and every ingredient from the smoked paprika rub to the sofrito is naturally free of wheat and its relatives. Just make sure your chicken broth is certified gluten free, since that's the one pantry item worth double-checking. The saffron is a small addition that makes an outsized difference, giving the rice that warm golden hue and subtle floral depth you'd expect from a proper Spanish-style preparation. Finish it with a squeeze of lemon and a scatter of fresh parsley and it looks as good as it tastes straight from the pot.
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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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