Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 1/2 cups Arborio rice or short-grained rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads crushed
- 1 can diced tomatoes (14 1/2 ounces) drained
- 3 cups low-sodium chicken broth
- 1 cup frozen green peas
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet or paella pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove chicken and set aside.
- In the same pan, add onion and bell pepper and cook until softened. Stir in garlic and cook until fragrant.
- Stir in rice, smoked paprika, and saffron, cooking until rice is well-coated with the oil and spices.
- Pour in diced tomatoes and chicken broth, then return the chicken to the pan. Bring to a simmer, cover, and cook for 25 minutes or until rice is tender.
- Stir in frozen peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper.
- Remove from heat, garnish with fresh parsley, and serve with lemon wedges on the side.