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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large skillet or pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet, skin-side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- 2
- 3
Add Tomatoes and Rice
Stir in the diced tomatoes and cook for another 2 minutes. Add the rice and stir to combine, ensuring the rice is coated with the oil and vegetables.
- 4
Combine Ingredients
Pour in the chicken broth, add saffron, paprika, and salt. Bring to a boil.
- 5
Simmer with Chicken
Return the browned chicken to the skillet, nestling it into the rice. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and has absorbed the liquid.
- 6
Add Peas and Serve
In the last 5 minutes of cooking, add the frozen peas. Once done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve.
