Ingredients
5chicken thighsbone in and optional skin on
salt and freshly ground black pepper
1tspgarlic powder
1tbspolive oil
1large onionchopped
6ozshort cut baconor smoked ham, trimmed of all fat, chopped
3garlic clovesminced
2tspsweet paprika
½tspsaffron threadscrushed or ¾ tsp imitation saffron powder
2ripened tomatoesvine, diced or 1 small can diced tomatoes with juice
1cupfire roasted peppers in garlicjarred, Piquillo, cut into strips
1½cupschicken broth
½cupdry white wine
1½cupslong-grain white riceuncooked
¾cupfrozen peasnot thawed
fresh flat-leaf parsleychopped, for garnish
Preparation
Preheat an oven to 200 degrees C | 390 degrees F.
Wash and pat chicken dry with a paper towel.
Season with salt, pepper and garlic powder.
Heat a small amount oil in a 10 to 12-inch cast iron pan over medium-high heat until hot but not smoking.
Sear chicken thighs for 3 minutes on each side, skin-side down, turning once until golden brown on both sides. Transfer chicken to a plate.
Pour out half of the fat from skillet and add onion and bacon.
Fry and stir for 5 minutes until onion has softened and bacon has crisped.
Add the garlic, paprika and saffron; then cook until fragrant.
Add tomatoes and peppers, then fry until soft.
Add in the broth and wine, then stir to combine well. Salt to season.
Add rice and allow to simmer, uncovered, for 5 minutes, while stirring occasionally.
Return the chicken and any juices from the plate to the pan.
Cover with a double layer of foil, then 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 broil or on medium-high heat.
Transfer chicken pieces to a clean plate.
Stir peas through the rice, covering them with the hot rice.
Place the chicken back on top of the rice and broil for 10 minutes or until the chicken is golden and crisp, and the peas are cooked through.
Garnish with fresh chopped parsley, serve, and enjoy!
