Arroz con Pollo — Spanish Rice with Chicken

Pat the chicken thighs dry, season with salt and pepper. Heat the olive oil in a wide heavy skillet or paella pan and sear the chicken over medium-high heat for 8–10 minutes, turning, until nicely browned. Transfer the chicken to a plate.

In the same pan, sauté the finely chopped onion, garlic and bell pepper for 6–8 minutes until softened. Add the crushed tomatoes and cook for another 5–7 minutes until the sofrito thickens.

Remove the pan from the heat for a few seconds, stir in the sweet paprika and saffron and mix quickly so the paprika doesn't scorch. Return the chicken to the pan, pour in the hot chicken stock and bring to a boil. Simmer for 20 minutes to let the stock develop flavor.

Sprinkle the rice evenly and add the green peas. Spread the rice out with a spoon just once, then stop stirring altogether. Bring back to a boil.

Cook uncovered for 16–18 minutes: the first 5 minutes over medium heat, then over low heat, until the rice absorbs the stock and turns tender and the chicken is fully cooked through. Adjust the salt if needed.

Remove the arroz con pollo from the heat, cover with a clean towel or lid and let it rest for 5 minutes. Serve hot, without stirring the rice into a mush.