Directions
Preheat an oven to 390F. Season chicken with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the broth and wine, stirring all ingredients to combine well. Salt to season if needed.
Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and 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 on medium-high heat. Transfer chicken to a clean plate; stir peas through the rice; place the chicken back on top of the rice and broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through.
Ingredients
5 chicken thighs, bone in and optional skin on
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion, chopped
6oz | 160g bacon trimmed of all fat, diced
3 garlic cloves, minced
2 teaspoons sweet paprika
½ teaspoon crushed saffron threads (or ¾ teaspoon saffron powder)
2 vine ripened tomatoes, diced (or 1 small can diced tomatoes including juice)
1 cup jarred fire roasted peppers in garlic (Piquillo), cut into strips
1½ cups chicken broth
½ cup dry white wine
1½ cups long-grain white rice
¾ cup frozen peas
Chopped fresh flat-leaf parsley, for garnish