Saffron Rice with Chicken and Roasted Peppers

🧂 Ingredients

• ✓
  Muslos de pollo

  8 unidades (1,2 kg)
• ✓
  Arroz redondo

  400g
• ✓
  Caldo de pollo

  1 litro
• ✓
  Pimiento rojo

  2 unidades
• ✓
  Cebolla grande

  1 unidad
• ✓
  Ajo

  4 dientes
• ✓
  Tomate maduro

  3 unidades
• ✓
  Azafrán

  1 g (una buena pizca)
• ✓
  Pimentón dulce de La Vera

  1 cucharadita
• ✓
  Guisantes frescos o congelados

  150g
• ✓
  Aceite de oliva virgen extra

  4 cucharadas
• ✓
  Hoja de laurel

  1 unidad
• ✓
  Perejil fresco

  un manojo
• ✓
  Sal y pimienta negra

  al gusto

📋 Instructions

1. 1

   Season the chicken thighs and brown them in a wide pot with olive oil over medium-high heat for 5 minutes per side until well browned. Set aside.

2. 2

   In the same pot, sauté the finely chopped onion for 8 minutes until translucent and beginning to caramelize.

3. 3

   Add the chopped garlic and red pepper strips, sauté 3 more minutes.

4. 4

   Add the grated tomato and cook 5 minutes until the water evaporates and you get a concentrated paste.

5. 5

   Dissolve the saffron in hot broth and add it to the pot along with the sweet paprika and bay leaf. Bring to a boil.

6. 6

   Add the rice, stir well to distribute evenly and place the chicken on top.

7. 7

   Cook over medium heat for 10 minutes, then add the peas and reduce heat.

8. 8

   Cook 8 more minutes until the rice is done and has absorbed all the broth.

9. 9

   Remove from heat, cover with a clean cloth and let rest 5 minutes before serving.

10. 10

    Decorate with roasted pepper strips and chopped fresh parsley.