Ingredients
¼cupdry white wine
pinchsaffron threads
4chicken thighs,bone-in-skin-on, 6 oz each
kosher salt
ground pepper
1tbspextra-virgin olive oil
1onion,medium, finely chopped
1red bell pepper,finely chopped
2tspgarlic,minced
1bay leaf
2cupschicken broth,plus more if needed
1cupshort-grain rice,such as Calasparra, Arborio or Calrose
2tbspparsley,chopped, optional
¾cupfrozen peas,thawed
Preparation
Preheat the oven to 375 degrees F.
Combine wine and saffron; let stand until ready to use.
Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, for 4 to 5 minutes or until browned.
Flip, and cook until golden brown; transfer to a plate.
Drain any excess oil, leaving 1 teaspoon of oil in the pan.
Reduce heat to medium and cook onion, red bell pepper, and garlic, stirring often, for 5 to 7 minutes or until tender. Stir in wine-saffron mixture, ¾ teaspoon salt, ½ teaspoon pepper, and the bay leaf.
Cook for 5 to minutes or until wine is almost completely evaporated. Add chicken thighs, broth and rice; bring to a simmer.
Cover the pan and place it in the oven. Bake for 30 minutes.
Remove the pan from the oven. Stir the peas into the rice.
Top with parsley and serve.
