Nickel Allergy Friendly Spanish-Style Saffron Chicken and Rice

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Nickel Allergy Friendly Spanish-Style Saffron 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

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp fine sea salt, divided
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

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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.

Want the full recipe?

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