Spanish Saffron Chicken and Saffron Rice Bowl with Grilled Eggplants and Romesco Sauce

Name: Spanish Saffron Chicken and Saffron Rice Bowl with Grilled Eggplants and Romesco Sauce
Cuisine: Spanish
Ingredients: Pinch of saffron; 8 boneless, skinless chicken thighs; 8 boneless, skinless chicken thighs; 1 teaspoon pepper, to taste; 2 teaspoons smoked paprika; 1 tablespoon (9 g) garlic powder; 1 tablespoon (7 g) onion powder; 3 tablespoons (12 g) fresh parsley leaves, minced, divided; 1 large onion, thinly sliced; 1 bell pepper, thinly sliced; Pinch of saffron threads; 1 ice cube; 2 tablespoons (28 g) butter; 1 yellow onion, finely diced; 1 cup (185 g) basmati rice, rinsed and drained; 1½ cups (355 ml) stock, warmed (chicken or veggie); 1½ cups (355 ml) stock, warmed (chicken or veggie); 1½ cups (355 ml) stock, warmed (chicken or veggie); 2 eggplants, cut into ¼-inch (6 mm) slices; 1 tablespoon (15 ml) olive oil, plus more as needed; 1 cup (20 g) arugula tossed with 1 teaspoon fresh lemon juice and salt, to taste; 1 cup (20 g) arugula tossed with 1 teaspoon fresh lemon juice and salt, to taste; 1 cup (20 g) arugula tossed with 1 teaspoon fresh lemon juice and salt, to taste; Toasted almonds; Minced fresh parsley

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Spanish Saffron Chicken Bowl is warm, aromatic, and full of soul. Tender chicken is flavored with saffron and smoked paprika, atop a fragrant saffron rice. Charred eggplants bring a smoky sweetness, their soft texture pairing beautifully with the nutty, peppery richness of romesco sauce. Each element feels rustic yet refined—a bowl that celebrates the essence of Spanish kitchens, where simplicity meets vibrance and every bite carries the taste of sun and fire.

Ingredients

Europe
Spain
Main course
Mediterranean

Ingredients

Method