Dairy-Free Spanish Chicken and Rice

Instructions

1. 1In a bowl, season the about 680 g of chicken thighs with the 1/2 tsp of salt, 1/4 tsp of black pepper, and 1 tsp of smoked paprika. Ensure each piece is evenly coated.
2. 2Heat the 2 tbsp of olive oil in a 30.48 cm skillet or paella pan over medium-high heat, which is about 204.4°C (200°C). Carefully place the seasoned chicken thighs into the hot oil. Sear the chicken for 3-4 minutes per side, until it is nicely browned. Remove the chicken from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion and 1 medium bell pepper to the same skillet. Cook, stirring occasionally, for 5 minutes until they begin to soften. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 cup of Arborio rice and the 1/4 tsp of saffron threads. Cook for 1 minute, stirring constantly, to lightly toast the rice and combine it with the vegetables and saffron.
5. 5Pour in the 3 cups of dairy-free chicken broth and bring the liquid to a boil. Once boiling, reduce the heat to low, so it is barely simmering. Return the seared chicken thighs to the skillet, arranging them among the rice. Cover the skillet tightly and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. The chicken should reach an internal temperature of 74°C.
6. 6Uncover the skillet and stir in the 1/2 cup of frozen peas. Cook for 2-3 minutes more, uncovered, until the peas are heated through.
7. 7Remove the skillet from the heat. Garnish the dish with the 2 tbsp of fresh parsley. Serve immediately directly from the skillet.

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