Spanish Chicken and Rice

Name: Spanish Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 8 null bone-in, skin-on chicken thighs (about 3 pounds); 2 tablespoons extra-virgin olive oil; null null kosher salt, to taste; null null freshly ground black pepper, to taste; 1 null large yellow onion, chopped; 1 null red bell pepper, chopped; 1 null green bell pepper, chopped; 2 null garlic cloves, minced; 1 14-ounce can crushed tomatoes (or 2 large ripe tomatoes, grated); 1 teaspoon sweet paprika; 1 null bay leaf; null null saffron threads (optional); 2 cups long-grain rice (such as bomba or arborio); 4 cups hot chicken broth; 0.5 cup fresh or frozen peas; null null lemon wedges, for serving (optional)

#Easy #Mediterranean Cuisine #High Protein

Total Time60mins

Rating0.0/ 5.0

Servings6people

Ana Ramos

@anana_ramos

Ingredients

bone-in, skin-on chicken thighs (about 3 pounds)8

extra-virgin olive oil2 tablespoons

kosher salt, to taste

freshly ground black pepper, to taste

large yellow onion, chopped1

red bell pepper, chopped1

green bell pepper, chopped1

garlic cloves, minced2

crushed tomatoes (or 2 large ripe tomatoes, grated)1 14-ounce can

sweet paprika1 teaspoon

bay leaf1

saffron threads (optional)

long-grain rice (such as bomba or arborio)2 cups

hot chicken broth4 cups

fresh or frozen peas0.5 cup

lemon wedges, for serving (optional)

Instructions

Pat the chicken thighs dry and season generously with kosher salt and freshly ground black pepper. Heat the olive oil in a paella pan or large, wide skillet over medium-high heat. Add the chicken, skin side down, and cook until golden brown on all sides, about 6–8 minutes. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the chopped onion and bell peppers to the pan and cook, stirring occasionally, until softened and translucent, about 10–15 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the crushed tomatoes and cook, stirring, until the sauce thickens and darkens slightly, about 5–7 minutes. Sprinkle in the paprika and add the bay leaf, stirring quickly so the paprika doesn’t burn. If using, steep the saffron threads in a small amount of warm broth and stir them in now.

Add the rice and stir constantly for about 2 minutes to coat the grains in the tomato mixture. Nestle the chicken pieces back into the pan. Pour in the hot chicken broth.

Increase the heat to bring the liquid to a gentle boil. Then reduce the heat to medium-low and simmer, uncovered and without stirring, until the rice is tender and most of the liquid is absorbed, about 15–18 minutes.

About halfway through cooking (around 8–10 minutes), sprinkle the peas evenly over the rice.

Remove the pan from the heat when the rice has almost absorbed all the liquid. Cover the pan with a clean kitchen towel or aluminum foil and let it rest for 5–10 minutes.

Spanish Chicken and Rice

Ana Ramos

Ingredients

Instructions

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