Gluten-Free Spanish Chicken and Rice
A flavorful and hearty gluten-free take on classic Spanish chicken and rice, perfect for a satisfying lunch.
Ingredients
- about 680 g Chicken thighs
- 2 tbsp Olive oil
- 1 medium Onion
- 4 cloves Garlic
- 1 tsp Smoked paprika
- 0.5 tsp Turmeric
- 0.25 tsp Saffron threads
- 3 cups Gluten-free chicken broth
- 1.5 cups Long-grain rice
- 0.5 cup Frozen peas
- 1 medium Red bell pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pan over medium heat.
- 2Season chicken thighs with salt, pepper, smoked paprika and turmeric, and brown on all sides.
- 3Remove chicken and set aside.
- 4Add onion and garlic to the pan and sauté until softened.
- 5Stir in saffron threads and gluten-free chicken broth.
- 6Bring to a boil, then add gluten-free long-grain rice. Reduce heat and simmer, covered, for 20 minutes.
- 7Add chicken thighs back to the pan, nestling them into the rice. Continue to simmer for another 10 minutes or until chicken is cooked through and rice is tender.
- 8Stir in frozen peas and red bell pepper during the last 5 minutes of cooking.
- 9Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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