Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Chicken thighs
• 4 oz Spanish chorizo (soy-free)
• 1.5 cups Arborio rice
• 4 cups Chicken broth
• 0.25 tsp Saffron threads
• 2 tbsp Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (red)
• 0.5 cup Peas
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Smoked paprika

Instructions

1. 1Pat dry the 1.5 lbs chicken thighs and season them all over with the 1 tsp salt, 0.5 tsp black pepper, and 1 tsp smoked paprika.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 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. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion (finely chopped), 4 cloves garlic (minced), and 1 medium red bell pepper (chopped into 1/2-inch pieces) to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes, over medium heat, about 300°F (150°C).
4. 4Add the 4 oz Spanish chorizo, cut into 1/2-inch pieces, to the pot with the vegetables. Cook for 3 minutes, stirring, until the chorizo has released its oils and is slightly crisped.
5. 5Stir in the 1.5 cups Arborio rice and the 0.25 tsp saffron threads. Cook, stirring constantly, for 1 minute to toast the rice and distribute the saffron. The rice should look slightly translucent.
6. 6Pour in the 4 cups chicken broth and bring the liquid to a rolling boil over high heat, about 400°F (200°C). Once boiling, return the browned chicken thighs to the pot, nestling them into the rice and broth mixture.
7. 7Reduce the heat to low, about 200°F (95°C), cover the pot tightly with a lid, and let it simmer gently for 20-25 minutes. The rice should be tender and most of the liquid should be absorbed. If adding the 0.5 cup peas, stir them in during the last 5 minutes of this simmering time.
8. 8Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Let the Arroz con Pollo stand, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining moisture.

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