Dairy-Free Spanish Chicken and Rice

Instructions

1. 1Place a 30.48 cm skillet or paella pan over medium-high heat (204.4°C/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of boneless, skinless chicken thighs. Season the chicken with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pan and set it aside on a plate.
2. 2Add the about 113 g of sliced Spanish chorizo to the same pan. Cook for 3-4 minutes, stirring occasionally, until the chorizo is browned and has released its oils. Remove the chorizo from the pan and set it aside with the chicken.
3. 3Add the 1 medium chopped onion and 1 medium chopped red bell pepper to the pan. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant, being careful not to burn it.
4. 4Stir in the 1 teaspoon of smoked paprika and the 0.25 teaspoon of saffron threads. Add the 1.5 cups of Arborio rice to the pan. Cook for 1 minute, stirring constantly, to toast the rice and coat it with the spices and oils.
5. 5Pour in the 3 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to low. Return the seared chicken thighs and cooked chorizo to the pan. Cover the pan tightly with a lid.
6. 6Simmer gently for 20-25 minutes, or until the Arborio rice is tender and has absorbed most of the liquid. The chicken should be cooked through, reaching an internal temperature of 74°C.
7. 7Stir in the 0.5 cup of frozen peas. Cook for 2 minutes more, just until the peas are heated through. Remove the pan from the heat.
8. 8Garnish the dish with the 2 tablespoons of chopped fresh parsley. Serve immediately directly from the pan.

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