Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup long-grain rice
  • 1 tsp smoked paprika
  • ½ tsp saffron threads (optional)
  • 3 cups chicken broth
  • 1 cup frozen peas
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Pat chicken dry; season with salt and pepper.
  2. In the skillet, heat olive oil over medium-high heat.
  3. Add chicken, skin-side down. Cook until browned, about 5-7 minutes; flip and brown the other side. Remove chicken and set aside.
  4. In the same skillet, add diced onion and bell pepper; sauté until softened, about 5 minutes.
  5. Add minced garlic; cook for an additional minute.
  6. Stir in rice, smoked paprika, and saffron (if using); cook for 1-2 minutes.
  7. Pour in chicken broth; bring to a boil.
  8. Return chicken to skillet; reduce heat to low. Cover and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
  9. Stir in frozen peas during the last 5 minutes of cooking.
  10. Fluff rice; garnish with fresh parsley before serving.