Instructions

1. In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan, skin-side down. Sear the chicken for about 5-7 minutes until golden brown, then flip and cook for another 5-7 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add 1 cup of Arborio rice to the skillet, stirring to coat the rice with the oil and mix with the vegetables. Toast the rice for about 2 minutes.
4. Pour in 1 teaspoon of smoked paprika, 1/2 teaspoon of saffron threads, and 4 cups of chicken broth. Stir well to combine all ingredients and bring to a simmer.
5. Return the chicken to the pan, placing it on top of the rice. Add 1 cup of frozen peas and 1 can of diced tomatoes (14.5 oz), including the juice, to the pan. Cover with a lid, reduce the heat to low, and let it cook for about 25-30 minutes until the rice is tender and has absorbed most of the liquid.
6. Remove from heat and let it rest, covered, for an additional 5 minutes. Fluff the rice with a fork before serving, garnishing with fresh parsley.