Ingredients

The following ingredients have 4 Servings
  • 6 Bone in Skin on Chicken Thighs
  • Salt & Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 1 Tablespoons Butter
  • 1 Medium Onion (finely diced)
  • ½ Medium Red Bell Pepper (finely diced)
  • ½ Medium Green Bell Pepper (finely diced)
  • 2 Cloves Garlic (finely minced)
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 and 3/4 Cups Long Grain White Rice
  • 1/2 Cup Wine (OR CHICKEN BROTH)
  • 3 Cups Chicken Broth
  • 2 Bay Leaves
  • ½ teaspoon Smoked Paprika
  • 1 cup Peas (if frozen, no need to thaw)
  • 1 cup roasted red peppers (sliced )

Instruction

  • Heat a dutch oven with 1 tablespoon of the olive oil over medium-high heat.
  • Add as much chicken as will fit in the pan without crowding – cook until the chicken it is golden brown on the bottom, 3-4 minutes. Turn the chicken over and cook until the other side is browned, 3-4 minutes longer; the chicken will still be pink inside.
  • Transfer the chicken to a large plate. Repeat until all of the chicken is browned.
  • Pour off all but 1 Tbs of oil, and melt the butter in the skillet over medium heat.
  • Add the onion and bell peppers and cook until the vegetables start to become tender, 3-4 minutes.
  • Add the garlic, cumin, oregano and cook, stirring, about 1 minute.
  • Add the rice and stir well to allow the oil to coat each grain, then add the wine (if using and allow to deglaze).
  • Add the bay leaves, stock, smoked paprika and saffron. Bring to a boil.
  • Add chicken to top of rice and juices. Reduce heat, cover, and simmer until chicken is cooked, rice is tender and most of the liquid has been absorbed (25-30mins)
  • Sprinkle the frozen peas over the top and red peppers.
  • Cover and cook until heated through.
  • Remove bay leaves and serve.