Ingredients

The following ingredients have 5 Servings
  • 5 chicken thighs (, bone in and optional skin on)
  • Salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 large onion (, chopped)
  • 6 oz | 160g ((6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham))
  • 3 garlic cloves (, minced)
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon crushed saffron threads ((or 3/4 teaspoon imitation saffron powder is fine to use))
  • 2 vine ripened tomatoes (, diced (or 1 small can diced tomatoes including juice))
  • 1 cup jarred fire roasted peppers in garlic ((Piquillo), cut into strips)
  • 1 1/2 cups water mixed with 2 teaspoons vegetable stock powder ((or use chicken broth))
  • 1/2 cup dry white wine *See Notes
  • 1 1/2 cups long-grain white rice
  • 3/4 cup frozen peas ((not thawed))
  • Chopped fresh flat-leaf parsley (, for garnish)

Instruction

  • Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
  • Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
  • 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 (on medium-high heat - depending on your oven). 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.