Dairy-Free & Egg-Free Spanish Chicken and Rice

Instructions

1. 1Place a 30.48 cm skillet or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil.
2. 2While the oil heats, cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm. Season the chicken pieces with salt and pepper (not listed, but assumed for seasoning meat). Sprinkle the chicken evenly with the 1 teaspoon of smoked paprika and the 0.5 teaspoon of turmeric.
3. 3Carefully add the seasoned chicken pieces to the hot skillet. Cook for 5-7 minutes per side, until the chicken is browned all over. Remove the cooked chicken from the skillet and set it aside on a plate.
4. 4Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the same skillet. Cook, stirring often, for about 5 minutes, until the onion is softened and looks translucent.
5. 5Stir in the 1.5 cups of Arborio rice and the 0.25 teaspoon of saffron threads. Cook for 1 minute, stirring constantly, to toast the rice slightly.
6. 6Pour in the 3 cups of chicken broth and bring the liquid to a boil. Once boiling, reduce the heat to low. Return the browned chicken pieces to the skillet. Cover the skillet tightly and let it simmer for 20 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through and tender. The chicken should reach an internal temperature of 74°C.
7. 7Gently stir in the 0.5 cup of frozen peas and the 1 cup of roasted red peppers. Cover the skillet again and cook for another 5 minutes, or until the peas are bright green and heated through. Serve immediately.

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