All i Pebre Chicken Thighs with Potatoes and Garlic

Mince the garlic finely — this is the soul of the dish. Roughly dice the tomatoes. Trim the green beans and drain the white beans.

Slice the potatoes into rounds about 1 cm thick. They will sit beneath the chicken and absorb all that beautiful sauce.

In a small bowl, crumble the saffron into the warm chicken broth and let it bloom for 5 minutes. This is no time for timid saffron — you want that deep golden color.

Season the chicken thighs generously with salt and black pepper on both sides.

Heat the olive oil in a wide, heavy pan (a cast iron skillet is ideal for Vicent) over medium-high heat. When the oil shimmers, place the chicken thighs skin-side down and press gently with a spatula.

Sear without moving for 6–7 minutes until the skin is deeply golden and rendered. Flip and cook 2 more minutes. Remove and set aside — that fat in the pan is liquid gold.

Reduce heat to medium. In the same pan with the chicken fat, add the minced garlic and cook, stirring with a wooden spoon, for 2 minutes until fragrant but not browned.

Add the diced tomato and paprika. Stir everything together and let the tomato cook down for 4–5 minutes, stirring occasionally, until it softens into a thick, jammy sauce. This is your sofrito — never rush it.

Pour in the saffron-scented chicken broth and stir gently to combine with the sofrito. Taste and adjust salt.

Nestle the potato rounds into the sauce in a single layer. Place the green beans and white beans around and between the potatoes.

Lay the seared chicken thighs on top, skin-side up. Tuck the rosemary sprigs between the pieces. Bring everything to a gentle simmer.

Cover the pan with a lid (or foil if your skillet doesn't have one) and cook over low heat for 20 minutes until the potatoes are tender and the chicken is cooked through.

Cover the pan with a lid (or foil if your skillet doesn't have one) and cook over low heat for 20 minutes until the potatoes are tender and the chicken is cooked through to 165°F (74°C).

Remove from heat and let rest for 2 minutes. Serve directly from the pan — this is a dish meant to be communal, proud, and abundant.

Present with lemon wedges on the side and a final sprig of rosemary. No stirring of the rice (there is none here) — but do scrape the bottom of the pan so everyone gets a taste of that concentrated, garlic-rich sauce.