Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• about 680 g Chicken thighs
• 1.5 cups Gluten-free paella rice
• 3 cups Chicken broth
• 0.5 tsp Saffron threads
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Bell pepper (red or green)
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1/2 cup Frozen peas

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

Instructions

1. 1Heat olive oil in a large pan or paella pan over medium heat.
2. 2Season chicken thighs with salt, pepper, and smoked paprika.
3. 3Brown chicken thighs on all sides and then remove from the pan.
4. 4Add chopped onion and bell pepper to the pan and sauté until softened.
5. 5Add minced garlic and cook for another minute.
6. 6Stir in the gluten-free paella rice and saffron threads.
7. 7Pour in the chicken broth and bring to a boil.
8. 8Return the chicken thighs to the pan.
9. 9Reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is cooked and chicken is tender.
10. 10Stir in frozen peas during the last 5 minutes of cooking.
11. 11Let it rest for 5 minutes before serving.

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