Chicken Shrimp Saffron Rice with Bell Pepper and Peas
A saffron rice skillet with chicken thighs, shrimp, bell pepper, onion, and peas, inspired by paella without an authenticity claim.
Ingredients
Rice skillet
- 2 tablespoons olive oil
- 1/2 pound boneless skinless chicken thighs Thawed; cut into 3/4-inch pieces
- 1 large bell pepper Diced
- 1 medium onion Diced
- 2 cloves garlic Minced
- 2 cups ordinary medium-grain white rice Dry; not brown, instant, or bomba rice
- 1/2 teaspoon saffron threads
- 4 cups low-sodium chicken broth Hot
- 1/2 pound raw peeled deveined shrimp Thawed; 21–25 count per pound
- 1 cup frozen peas
- 1/2 teaspoon fine salt Plus more after tasting if needed
- 1/4 teaspoon black pepper
- up to 1 cup additional hot chicken broth Only if rice is firm and liquid has evaporated
Instructions
- Infuse saffron for 5 minutes in ½ cup drawn from the measured 4 cups of hot broth.
- Heat oil in a deep 14-inch lidded skillet. Brown chicken thigh pieces 4–5 minutes, soften onion and pepper with them, and stir in garlic for 30 seconds.
- Add dry medium-grain white rice, then all measured broth including the saffron infusion, salt, and pepper. Level the mixture and bring to a simmer.
- Cover and cook on low for 12–15 minutes. Check a grain; if it remains hard and the pan is dry, add hot broth in ¼-cup increments, up to 1 cup extra, and continue covered until nearly tender.
- Scatter frozen peas and raw thawed shrimp over the rice. Cover another 5–8 minutes or as needed for tender rice, cooked peas, 165°F chicken, and 145°F shrimp.
- Remove from heat, keep covered 5 minutes, and divide into 6 servings.
Notes
Use ordinary medium-grain white rice, not instant, brown, or bomba rice. Supplemental broth is conditional. Keep the chicken cooking continuously from browning onward, and confirm both protein temperatures before resting.