Chicken Paella

 Chicken Paella

Ingredients:

• 1 1/2 cups paella rice (such as Bomba or Arborio)
• 4 chicken thighs, bone-in and skin-on
• 1/2 cup chorizo, sliced
• 1 onion, finely chopped
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tomato, diced
• 1/2 cup frozen peas
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for cooking
• Lemon wedges for serving

Instructions:

1. Prepare Saffron Broth:

   • Heat the chicken broth in a saucepan. Add saffron threads to the broth and let it steep while you prepare the other ingredients.

2. Season and Brown Chicken:

   • Season the chicken thighs with salt and pepper. In a paella pan or a large, shallow skillet, heat olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove them from the pan and set aside.

3. Cook Chorizo and Vegetables:

   • In the same pan, add sliced chorizo and cook until it releases its oils. Add chopped onion, diced bell pepper, and minced garlic. Cook until the vegetables are softened.

4. Add Rice and Paprika:

   • Stir in the paella rice and smoked paprika. Cook for a couple of minutes until the rice is well-coated with the oil and spices.

5. Pour in Saffron Broth:

   • Strain the saffron threads from the broth and pour the infused broth into the pan. Stir well to distribute the ingredients evenly.

6. Arrange Chicken and Simmer:

   • Place the browned chicken thighs back into the pan, nestling them into the rice mixture. Bring the mixture to a simmer.

7. Continue Cooking:

   • Reduce the heat to medium-low and continue simmering, uncovered, for about 15-20 minutes. Avoid stirring too much to allow the formation of the coveted crispy rice layer at the bottom, known as "socarrat."

8. Add Peas and Tomatoes:

   • Sprinkle frozen peas over the paella and scatter diced tomatoes on top. Continue cooking for an additional 5-10 minutes or until the rice is cooked, and the liquid is absorbed.

9. Rest and Serve:

   • Remove the pan from heat, cover it with a clean kitchen towel, and let it rest for a few minutes. This allows the flavors to meld.

10. Serve with Lemon Wedges:

    • Garnish the paella with lemon wedges and serve directly from the pan