Spanish Chicken with Saffron Rice

Ingredients

• •4 pieces chicken thighs or breasts
• •2 cups short-grain rice
• •1 pinch saffron threads
• •4 cups chicken broth
• •1 large red bell pepper, diced
• •1 small onion, chopped
• •4 cloves garlic, minced
• •1 can diced tomatoes
• •1 cup green peas
• •3 tablespoons olive oil
• •1 teaspoon smoked paprika
• •to taste salt and pepper

Directions

1. 1Steep saffron threads in ¼ cup warm broth and set aside.
2. 2Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt and pepper, then brown on both sides for 5-7 minutes. Remove and set aside.
3. 3In the same pan, sauté onion and garlic until softened, about 2 minutes. Add bell pepper and cook for another 3 minutes.
4. 4Stir in rice and paprika, coating well with oil. Toast for 2 minutes.
5. 5Pour in tomatoes with juice and remaining broth, then add saffron with its liquid. Return chicken to the pan, nestling it into the rice.
6. 6Bring to a simmer, then reduce heat to medium-low. Cover and cook for 25-30 minutes until rice is tender and liquid is absorbed.
7. 7Scatter peas over the top, cover, and cook for another 3-5 minutes until peas are heated through.
8. 8Remove from heat, let rest for 5 minutes, then serve directly from the pan.

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