Ingredients:

  • 4 chicken thighs, bone-in, skin-on (about 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon smoked paprika (5g)
  • 1 teaspoon garlic powder (5g)
  • Salt and pepper to taste
  • 2 cups long-grain rice (360g)
  • 4 cups chicken broth (960ml)
  • 1/2 teaspoon saffron threads (0.15g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 1 cup frozen peas (150g)
  • 1 cup diced tomatoes (fresh or canned) (240g)
  • Fresh parsley, chopped

Instructions:

  1. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture over the chicken and let it marinate for at least 15 minutes.
  2. Heat a large skillet or Dutch oven over medium-high heat. Add marinated chicken skin-side down and sear until browned (about 5-7 minutes). Flip and cook for another 4-5 minutes. Remove from the pan and set aside.
  3. In the same pan, add diced onion and bell pepper. Sauté until softened (about 4-5 minutes), then add garlic and cook for an additional minute.
  4. Stir in diced tomatoes and cook for 2-3 minutes. Add rice and stir until grains are coated.
  5. Pour in chicken broth, add saffron, and bring to a boil. Return the chicken to the pan, arranging it on top of the rice.
  6. Reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F / 75°C).
  7. Once cooked, remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork and garnish with parsley before serving.