Arroz con Pollo

Ingredients

• 2 cups rice
• 4 pieces chicken thighs
• 1 pinch saffron threads
• 1 cup peas
• 1 medium bell pepper
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 1 medium tomato
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat.

2. 2

   Season 4 pieces of chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.

3. 3

   Add the chicken to the skillet and brown on all sides for about 5-7 minutes. Remove chicken and set aside.

4. 4

   In the same skillet, add 1 chopped medium onion and 3 minced garlic cloves. Sauté for 3-4 minutes until softened.

5. 5

   Add 1 chopped medium bell pepper and 1 chopped medium tomato to the skillet. Cook for another 5 minutes.

6. 6

   Stir in 1 teaspoon of paprika and a pinch of saffron threads. Cook for 1 minute.

7. 7

   Add 2 cups of rice and stir to coat with the vegetable mixture for about 2 minutes.

8. 8

   Pour in 4 cups of chicken broth and bring to a boil.

9. 9

   Return the browned chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes.

10. 10

    After 20 minutes, add 1 cup of peas and cover again. Cook for an additional 5-10 minutes until the rice is tender and the liquid is absorbed.

11. 11

    Remove from heat and let it rest for 5 minutes before serving.

12. 12

    Garnish with 2 tablespoons of chopped parsley before serving.