Ingredients

The following ingredients have 6 Servings
  • 1/2 cup white wine
  • 1/4 teaspoon crumbled saffron threads
  • 1 tablespoon vegetable oil
  • 6-8 chicken thighs
  • salt and pepper
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 can of diced tomatoes (540mL; 18oz)
  • 2 bell peppers (sliced)
  • 2 1/2 cups chicken stock
  • 1 1/4 cup long grain rice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 1/2 cups peas (ends trimmed)

Instruction

  • In a small bowl, combine the white wine and saffron. Set aside.
  • In a large skillet, heat oil over medium heat.
  • Season the chicken thighs with salt and pepper. Cook until browned, 2-3 minutes per side, then remove from pan and set aside.
  • Drain all but 1 tablespoon of oil/chicken grease from the pan (if you use skinless chicken thighs, you may need to add an extra tablespoon of oil). Add the onions, and cook until translucent, 3-5 minutes. Add the garlic and cook for another minute.
  • Add the white wine/saffron mixture to the pan, and scrape up any brown bits on the bottom. Cook for around 1 minute, until wine is reduced by half.
  • Add the diced tomatoes, bell peppers, chicken stock, rice, smoked paprika, and salt. Return the chicken thighs to the pan.
  • Bring to a boil, reduce heat, and simmer, *covered* for around 25 minutes, or until rice is cooked through.
  • *Important: you will need to give the rice a good stir every 5 minutes or so to ensure that it cooks evenly*
  • When rice is cooked through, stir in the peas. Cover the skillet, reduce heat to low, and cook for 5 more minutes.
  • Serve immediately.