Spanish Chicken and Rice Recipe

Heat olive oil in a large skillet over medium heat until shimmering.

Add chicken thighs and brown on both sides, about 5-7 minutes per side.

Remove chicken and set aside. In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced red and green bell peppers and cook until softened, about 3-4 minutes.

Stir in chopped tomatoes and cook until they break down, about 5 minutes.

Pour in chicken broth and bring to a simmer.

Add saffron, paprika, bay leaves, salt, and black pepper. Stir to combine.

Return the chicken to the skillet and nestle it into the broth.

Add rice and stir gently to distribute evenly.

Cover the skillet and reduce heat to low. Cook for 20-25 minutes until rice is tender.

Add peas in the last 5 minutes of cooking.

Remove from heat and let sit, covered, for 5 minutes.

Garnish with chopped parsley before serving.

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