Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 large (150g) red bell pepper, diced
  • 4 cloves (20g) garlic, minced
  • 1 cup (240g) crushed canned tomatoes
  • 1 tsp (5g) smoked paprika
  • 3 cups (600g) Bomba rice
  • 6 cups (1.4L) low-sodium chicken broth, warm
  • 1/2 tsp (0.2g) saffron threads, lightly crushed
  • 1 tsp (5g) salt
  • 1 cup (150g) frozen peas, thawed
  • 1 large (100g) lemon, cut into wedges
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat until shimmering.
  2. Add the chicken pieces in a single layer. Sear without moving for 3–4 minutes until a deep, mahogany-colored crust forms.
  3. Flip and sear the other side for another 3 minutes. Remove chicken from the pan and set aside.
  4. In the same pan, add the onion and red bell pepper. Sauté for 5 minutes until softened.
  5. Stir in the minced garlic and sauté until fragrant.