Ingredients

• 4 Chicken thighs
• 2 tbsps Olive oil
• 1 Onion large, chopped
• 3 Garlic cloves, minced
• 1 Bell pepper large, sliced
• 1 Tomato large, diced
• 1 tsp Saffron threads
• 240 mls (1 cup) Arborio rice
• 480 mls (2 cups) Chicken broth
• 240 mls (1 cup) Frozen peas
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add chicken thighs and cook until browned on both sides. Remove and set aside.
3. In the same pan, sauté the onion, garlic, and bell pepper until soft.
4. Stir in the tomato, saffron threads, paprika, salt, and black pepper.
5. Add the Arborio rice and cook for 2 minutes, stirring constantly.
6. Pour in the chicken broth and bring to a simmer.
7. Return the chicken thighs to the pan, cover, and cook for 20 minutes.
8. Add the frozen peas, cover, and cook for another 5 minutes or until the rice is tender.
9. Serve hot and enjoy your Spanish chicken paella!

Notes

• This recipe serves 4 people
• Adjust the amount of spices to suit your taste preferences