Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Spanish Bomba Rice
• 4 cups Chicken broth
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Bell pepper (red or green)
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 0.25 tsp Saffron threads
• 1 tsp Smoked paprika
• 0.5 tsp Dried oregano
• 0.5 cup Frozen peas
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Season chicken thighs with salt, pepper, and smoked paprika.
2. 2Heat olive oil in a large pot or paella pan over medium-high heat. Brown the chicken thighs on both sides and set aside.
3. 3Add chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes.
4. 4Add minced garlic and tomato paste and cook for another minute.
5. 5Stir in the Spanish rice, saffron threads, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly.
6. 6Pour in the chicken broth and bring to a boil. Reduce heat to low, add the browned chicken thighs back to the pot, and cover.
7. 7Simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
8. 8Stir in the frozen peas and cook for another 2-3 minutes until heated through.
9. 9Remove from heat and let rest for 5 minutes before serving. Garnish with fresh parsley (optional).

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