Saffron Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Bell pepper (red or yellow)
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 3 cups Chicken broth
• 0.25 teaspoon Saffron threads
• 1.5 cups Long-grain rice
• 0.5 cup Frozen peas
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1In a bowl, season the 1.5 lbs of chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Make sure each piece is coated evenly.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 375°F (190°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides until it has a nice golden-brown color, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the 1 medium bell pepper, chopped, to the same pot. Cook, stirring occasionally, until they have softened, which should take about 5 minutes. Add the 4 cloves of garlic, minced, and the 2 tablespoons of tomato paste. Cook and stir for another minute until the garlic is fragrant.
4. 4Pour in the 3 cups of chicken broth and add the 0.25 teaspoon of saffron threads. Stir everything together and bring the liquid to a boil over medium-high heat. Once boiling, stir in the 1.5 cups of long-grain rice.
5. 5Return the browned 1.5 lbs of chicken thighs to the pot. Gently nestle each piece of chicken into the rice and broth mixture. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20-25 minutes. The rice should be cooked through and the chicken should be tender. You can check if the rice is done by tasting a few grains; they should be soft.
6. 6During the last 5 minutes of cooking, stir in the 0.5 cup of frozen peas. This will allow them to heat through without becoming mushy. Once the rice is cooked and the chicken is tender, remove the pot from the heat.
7. 7Garnish the Saffron Chicken and Rice with the 2 tablespoons of fresh parsley, chopped, just before serving. Serve hot.

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