Dairy-Free Spanish Chicken and Rice

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 1 tbsp Smoked paprika
• 1/2 tsp Turmeric
• 1/4 tsp Saffron threads
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 1 cup Frozen peas
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g boneless, skinless chicken thighs dry with paper towels. In a bowl, season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp smoked paprika, and 1/2 tsp turmeric, ensuring each piece is coated.
2. 2Heat 2 tbsp olive oil in a 30.48 cm skillet or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken thighs in the hot skillet and brown them on both sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. 3Add the 1 medium chopped onion and 1 medium chopped red bell pepper to the same skillet. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Stir the 1.5 cups of long-grain rice and 1/4 tsp saffron threads into the skillet with the vegetables. Cook for 1 minute, stirring constantly, to lightly toast the rice and distribute the saffron.
5. 5Pour in the 3 cups of chicken broth and bring the liquid to a boil. Scrape the bottom of the skillet to loosen any browned bits. Return the browned chicken thighs to the skillet, nestling them into the rice mixture.
6. 6Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 20 minutes. The rice should be cooked through and most of the liquid should be absorbed. If there is still a lot of liquid, continue simmering, covered, for another 5 minutes.
7. 7Gently stir in the 1 cup of frozen peas into the rice mixture. Cover the skillet again and cook for 2-3 minutes more, just until the peas are heated through.
8. 8Serve the dairy-free Spanish chicken and rice hot. Garnish each serving with 4 lemon wedges.

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