This recipe is very easy to make and it is full of wonderful flavor. Put oil in the pan then place the chicken and let it cook slowly as you season. When the chicken has a nice brown color, transfer it to a bowl and in the pan add chopped onions then red pepper and let them cook. After the onions are nicely cooked, add tomato, let it cook then add chicken broth.
Straight in the pan, add rice and let it start cooking to boil then add the chicken and let it cook until the food is soft.
- 5 chicken thighs
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons sweet paprika
- 2 vine-ripened tomatoes, diced
- 1 cup jarred fire roasted peppers in garlic
- 1 1/2 cups long-grain white rice
- Chopped fresh flat-leaf parsley, for garnish
- Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Sear chicken thighs skin-side down, turning once until golden brown on both sides.
- Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped.
- Add the garlic, paprika, and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft.
- Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
- Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil.
- Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes or until the chicken is golden and crisp, and the peas are cooked through.
- Garnish with fresh chopped parsley.