Spanish Chicken and Rice

Ingredients

• •4 chicken thighs, skin-on and bone-in
• •1 tbsp olive oil
• •1 onion, diced
• •2 garlic cloves, minced
• •1 bell pepper, diced (red or green)
• •1 cup Arborio rice (or long-grain rice)
• •1 can (14.5 oz) diced tomatoes, undrained
• •2 cups chicken broth
• •1 tsp smoked paprika
• •1/2 tsp ground cumin
• •1/2 tsp saffron threads
• •Salt and pepper to taste
• •1 cup frozen peas
• •2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Season the chicken thighs with salt and pepper and add them skin-side down to the pot. Sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

3. 3

   In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until soft.

4. 4

   Add the minced garlic, smoked paprika, and cumin. Stir for about 1 minute until fragrant.

5. 5

   Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb some flavors.

6. 6

   Pour in the diced tomatoes and chicken broth. Add the saffron threads and stir well. Bring to a simmer.

7. 7

   Return the chicken thighs to the pot, nestling them into the rice mixture. Cover and reduce the heat to low. Cook for about 25 minutes until the rice is tender and the chicken is cooked through.

8. 8

   During the last 5 minutes of cooking, add the frozen peas. Garnish with fresh parsley before serving.