Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• about 680 g Chicken thighs
• about 113 g Spanish chorizo (pork)
• 1.5 cups Arborio rice
• 4 cups Chicken broth
• 1 medium Onion
• 1 medium Bell pepper (red or yellow)
• 4 cloves Garlic
• 0.25 tsp Saffron threads
• 1 tsp Smoked paprika
• 2 tbsp Olive oil
• 0.5 cup Frozen peas
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g 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. Make sure each piece is evenly coated.
2. 2Place a 30.48 cm heavy-bottomed pot or paella pan over medium-high heat (204.4°C / 200°C). Add the 2 tbsp olive oil. Once the oil is shimmering, carefully add the seasoned chicken thighs. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium (176.7°C / 175°C). Add the about 113 g Spanish chorizo, cut into 1.27 cm slices, to the pot. Cook until the chorizo is slightly crispy and has rendered some of its fat, about 3-4 minutes. Remove the chorizo and set aside with the chicken.
4. 4Add the 1 medium onion, finely chopped, and the 1 medium bell pepper, finely chopped, to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 4 cloves garlic, minced, and cook for 1 more minute until fragrant, stirring constantly.
5. 5Stir in the 1.5 cups Arborio rice and the 0.25 tsp saffron threads. Cook, stirring constantly, for 1 minute to lightly toast the rice grains.
6. 6Pour in the 4 cups chicken broth. Bring the liquid to a boil, then reduce the heat to low (121.1°C / 120°C). Return the browned chicken thighs and the cooked chorizo to the pot. Cover the pot tightly with a lid.
7. 7Simmer gently for 20 minutes, or until the rice is tender and has absorbed most of the liquid. The chicken should be cooked through, reaching an internal temperature of 74°C.
8. 8Stir in the 0.5 cup frozen peas. Cover the pot again and cook for an additional 5 minutes, or until the peas are heated through. Remove the pot from the heat.
9. 9Let the arroz con pollo rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid. Serve hot.

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