Saffron Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 1/2 tsp Saffron threads
• 1 tsp Smoked paprika
• 3 cups Chicken broth
• 1.5 cups Long-grain rice
• 1 cup Frozen peas
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
2. 2Season the 1.5 lbs of chicken thighs all over with the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Place the seasoned chicken thighs in the hot pot and brown them on all sides for about 3-4 minutes per side. Once browned, carefully remove the chicken from the pot and set aside.
3. 3Add the 1 medium onion and 1 medium red bell pepper to the same pot. Cook, stirring occasionally, until they have softened, which should take about 5 minutes. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 1/2 teaspoon of saffron threads and the 1.5 cups of long-grain rice. Cook for 1 minute, stirring constantly, to toast the rice slightly.
5. 5Pour in the 3 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to low. Carefully return the browned chicken thighs to the pot, nestling them into the rice and broth. Cover the pot tightly.
6. 6Simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
7. 7Stir in the 1 cup of frozen peas. Cover the pot again and let it stand off the heat for 5 minutes to allow the peas to warm through and the flavors to meld before serving.

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