Spanish Chicken and Rice (Arroz con Pollo)

Instructions

1. 1In a bowl, combine the about 680 g chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Toss to coat evenly.
2. 2Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside on a plate.
3. 3Add the 1 medium onion and 1 medium red bell pepper, both chopped, to the same pot. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 1.5 cups long-grain rice and the 1/4 teaspoon saffron threads. Cook, stirring constantly, for 1 minute to toast the rice slightly.
5. 5Pour in the 3 cups chicken broth and bring the liquid to a boil over medium-high heat (204.4°C / 200°C). Once boiling, return the browned chicken thighs to the pot, nestling them into the rice mixture.
6. 6Reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice should be tender and the liquid mostly absorbed. The chicken should be cooked through, reaching an internal temperature of 74°C.
7. 7Stir in the 1 cup frozen peas and cook, uncovered, for 2 minutes more, or until the peas are heated through.
8. 8Serve the Spanish Chicken and Rice hot.

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