Ingredients:

  • 1.4 kg (3 lbs) bone-in, skin-on chicken pieces (thighs and drumsticks are ideal)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 green bell pepper, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • Pinch of saffron threads
  • 1 bay leaf
  • 400g (2 cups) long-grain rice (such as Spanish Bomba or Arborio)
  • 700ml (3 cups) chicken broth (low sodium preferred)
  • 1/2 cup frozen peas
  • 1/2 cup pimientos (jarred roasted red peppers), drained and chopped
  • 1/4 cup dry white wine (optional, but adds depth of flavour)
  • Lime wedges, for serving

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat olive oil in the pot. Brown the chicken on all sides; remove and set aside.
  3. Sauté onion and bell pepper until softened. Add garlic, cilantro, tomato paste, paprika, oregano, cumin, saffron, and bay leaf; cook until fragrant.
  4. Stir in rice and cook briefly. Deglaze the pot with white wine (if using), scraping up any browned bits.
  5. Return chicken to the pot. Pour in chicken broth. Bring to a simmer.
  6. Cover the pot and reduce heat to low. Simmer until rice is cooked and liquid is absorbed, chicken is cooked through.
  7. Stir in peas and pimientos during the last 5 minutes of cooking.
  8. Remove from heat and let stand, covered, for 10 minutes before serving. Garnish with fresh cilantro and lime wedges.