Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 1 tsp Smoked paprika
• 1/4 tsp Saffron threads
• 3 cups Gluten-free chicken broth
• 1.5 cups Long-grain rice
• 1 cup Frozen peas
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Season chicken thighs with salt, pepper, and smoked paprika.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken on all sides; remove and set aside.
3. 3Add onion and red bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in saffron threads and rice. Cook for 1 minute, stirring constantly.
5. 5Pour in chicken broth and bring to a boil. Return chicken to the pot.
6. 6Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
7. 7Stir in frozen peas and cook for 2 minutes more. Serve hot.

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