Ingredients:

  • 1 lb (450g) bone-in chicken thighs, skinless (about 4 pieces)
  • 1 cup (200g) long-grain rice (e.g., basmati or jasmine)
  • 1 medium onion, finely chopped
  • 1 bell pepper, diced (any color)
  • 2 garlic cloves, minced
  • 1 cup (240ml) chicken broth
  • 1 can (14oz/400g) diced tomatoes, drained
  • 1 tsp smoked paprika
  • ½ tsp saffron threads (optional)
  • 1 cup (150g) frozen peas
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Pat the chicken thighs dry, season with salt and pepper.
  2. Heat olive oil over medium heat in a large skillet. Add onion and bell pepper; sauté until softened (about 5 minutes).
  3. Stir in minced garlic, smoked paprika, and saffron (if using); cook for 1 minute.
  4. Push vegetables to the side, add chicken thighs; brown on both sides (about 4 minutes each).
  5. Add rice to the skillet, stirring to coat with oil and mix with veggies.
  6. Pour in chicken broth and diced tomatoes; stir well.
  7. Bring to a boil, then reduce heat to low and cover. Cook for 25 minutes.
  8. Stir in frozen peas; cover and cook for an additional 5 minutes.
  9. Remove from heat, let sit for 5 minutes, then fluff with a fork. Garnish with parsley.