Arroz con Pollo

Ingredients

• 1 bone-in, skin-on chicken thigh
• 1 cup gluten-free chicken stock
• ½ cup short-grain rice, certified gluten-free
• ½ red bell pepper, diced
• ¼ cup frozen peas
• ¼ yellow onion, diced
• 1 clove garlic, minced
• 1 tsp olive oil
• 0.05 g saffron threads, about a small pinch
• ¼ tsp smoked paprika
• ¼ tsp fine salt
• 1 tbsp fresh parsley, chopped

Method

1. Salt the chicken and bloom saffron in warm stock.
2. Brown chicken skin-side down in oil until deeply golden.8 min timer
3. Turn chicken; soften onion, pepper, and garlic in the pan.4 min timer
4. Stir in rice, paprika, peas, and saffron stock; nestle chicken.
5. Cover and simmer gently until rice is tender and chicken reaches 165°F.20 min timer
6. Rest covered briefly, then scatter parsley over the rice.5 min timer