Spanish S.o.s. Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large skillet over medium heat, add the olive oil. Once hot, add the chicken thighs and season with salt and black pepper. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

2. 2

   Sauté the Vegetables

   In the same skillet, add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Add Spices and Rice

   Stir in the paprika and saffron threads, allowing the spices to bloom for about 1 minute. Then add the long-grain rice, stirring well to coat the rice with the vegetable mixture.

4. 4

   Combine Chicken and Broth

   Return the cooked chicken thighs to the skillet. Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes.

5. 5

   Add Peas and Finish Cooking

   After 20 minutes, remove the lid and add the frozen peas. Stir gently to combine, then cover and cook for an additional 5 minutes or until the rice is tender and has absorbed the liquid.

6. 6

   Garnish and Serve

   Turn off the heat and let the dish sit, covered, for another 5 minutes. Fluff the rice with a fork, garnish with chopped fresh parsley, and serve warm.