Dairy-Free Spanish Chicken and Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 tsp Smoked paprika
• 0.25 tsp Saffron threads
• 28 oz Canned crushed tomatoes
• 2 cups Chicken broth
• 1.5 cups Long-grain rice
• 1 cup Frozen peas
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Place a 12-inch skillet or Dutch oven over medium-high heat (400°F/200°C). Add the 2 tablespoons of olive oil. Season the 1.5 lbs of chicken thighs with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Place the seasoned chicken thighs in the hot skillet and sear for 3-4 minutes per side, until nicely browned. Remove the chicken from the skillet and set aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 4 cloves of garlic, minced, to the same skillet. Cook, stirring occasionally, for 5 minutes, or until the onion is softened and looks translucent. Stir in the 1 teaspoon of smoked paprika and the 0.25 teaspoon of saffron threads and cook for 30 seconds more until fragrant.
3. 3Pour the 28 oz of canned crushed tomatoes and the 2 cups of chicken broth into the skillet. Stir everything together and bring the liquid to a gentle simmer.
4. 4Add the 1.5 cups of long-grain rice to the skillet and stir well to combine it with the tomato and broth mixture. Nestle the seared chicken thighs on top of the rice. Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 25-30 minutes. Check the rice by tasting a few grains; it should be tender and all the liquid should be absorbed. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
5. 5Stir in the 1 cup of frozen peas and cook for another 5 minutes, uncovered, until the peas are heated through. The sauce should have thickened slightly.
6. 6Remove the skillet from the heat. Let it rest, covered, for 5 minutes. This allows the rice to finish steaming and the flavors to meld. Before serving, sprinkle the 2 tablespoons of fresh parsley over the top.

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