Dairy-Free Spanish Chicken and Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Smoked paprika
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Saffron threads
• 1.5 cups Arborio rice
• 3 cups Chicken broth
• 1 medium Bell pepper
• 1 cup Frozen peas
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon smoked paprika, and 1/2 teaspoon turmeric. Toss to coat the chicken evenly.
2. 2Heat 2 tablespoons olive oil in a large 12-inch skillet or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the seasoned chicken thighs in the hot skillet. Sear for 3-4 minutes per side, until nicely browned. Remove the chicken from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and 4 cloves garlic, minced, to the same skillet. Cook over medium heat (300°F / 150°C) for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
4. 4Stir in the 1.5 cups Arborio rice and 1/4 teaspoon saffron threads. Cook for 1 minute, stirring constantly, until the rice grains look slightly translucent around the edges.
5. 5Pour in the 3 cups chicken broth and bring the liquid to a boil over high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C). Add the 1 medium bell pepper, chopped, and return the seared chicken thighs to the skillet, nestling them into the rice mixture.
6. 6Cover the skillet tightly with a lid. Let it simmer gently for 20 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through. The chicken's internal temperature should reach 165°F (74°C).
7. 7Uncover the skillet and stir in the 1 cup frozen peas. Cook for an additional 2 minutes, uncovered, until the peas are heated through. The rice should be tender and the liquid mostly absorbed.
8. 8Serve the dairy-free Spanish chicken and rice hot directly from the skillet.

Related Guides