Authentic Spanish Chicken & Rice | One Skillet Chicken Thighs Recipe

Sear the chicken thighs in olive oil until browned, then remove them from the skillet.

Cook the diced onion, red bell pepper, and minced garlic in the drippings until softened.

Add the saffron or smoked paprika and salt to the vegetable mixture.

Toast the rice in the skillet with the vegetable mixture for a couple of minutes.

Add the chicken broth and the bay leaf, then return the chicken thighs to the skillet.

Bring to a simmer, cover, and cook until the rice is tender and the chicken is cooked through.

Stir in the frozen peas and cook for a few more minutes before serving.

Equipment Needed

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