Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Arborio rice
• 4 cups Chicken broth
• 0.5 tsp Saffron threads
• 1 medium Onion
• 1 medium Bell pepper (red)
• 4 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 cup Frozen peas
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Pat the 1.5 lbs chicken thighs dry with paper towels. In a bowl, season the chicken thighs with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp smoked paprika, ensuring they are evenly coated.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the seasoned chicken thighs in the hot oil and brown them on all sides until golden brown, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the chopped 1 medium onion and chopped 1 medium red bell pepper to the same pot. Cook, stirring occasionally, until they have softened, about 5 minutes. Add the minced 4 cloves garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Add the 1.5 cups Arborio rice and 0.5 tsp saffron threads to the pot. Stir constantly for 1-2 minutes, toasting the rice and saffron until the rice is lightly golden and smells slightly nutty.
5. 5Pour in the 4 cups chicken broth and bring the liquid to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low, return the browned chicken thighs to the pot, nestling them into the rice. Cover the pot tightly.
6. 6Simmer the covered pot for 25-30 minutes, or until the Arborio rice is tender and has absorbed most of the liquid. During the last 5 minutes of cooking, stir in the 0.5 cup frozen peas.
7. 7Remove the pot from the heat and let the dish rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid and the flavors to meld. Serve the Spanish Chicken and Rice hot.

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