Arroz con Pollo

Instructions

1. Season the chicken thighs with salt and pepper on both sides.
2. Heat olive oil in a large skillet or paella pan over medium-high heat. Add the chicken thighs, skin side down, and brown for about 5-7 minutes per side. Remove and set aside.
3. In the same pan, add the chopped onion and diced red bell pepper. Sauté for 4-5 minutes until the onion is translucent and the pepper is softened.
4. Add the minced garlic, saffron threads, cumin, and smoked paprika to the pan. Stir for about 1 minute until fragrant.
5. Stir in the rice, ensuring it is well coated with the spices and oil. Cook for 2-3 minutes, stirring occasionally.
6. Pour in the chicken broth and tomato puree, stirring to combine. Bring to a simmer.
7. Nestle the browned chicken thighs into the rice mixture, skin side up. Reduce heat to low, cover, and cook for about 25 minutes.
8. Add the peas to the pan, cover again, and cook for an additional 5-10 minutes, or until the rice is tender and the chicken is cooked through.
9. Remove from heat and let sit, covered, for 5 minutes. Garnish with chopped cilantro.
10. Serve with lemon wedges on the side for squeezing over the dish.