Eosinophilic Esophagitis Friendly Spanish-Style Saffron Chicken and Rice
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt, divided
- 2 tbsp olive oil
For the rice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and cut into ½-inch rounds
- ½ tsp ground turmeric
- ¼ tsp saffron threads
- 1 ½ cups long-grain white rice
- 2 ½ cups low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with 3/4 tsp of the salt.
- 2
Heat the olive oil in a 12-inch deep skillet or wide Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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