Arroz con Pollo (Spanish Chicken and Rice)

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 1 pinch Dried saffron threads
• 300 g Short-grain rice
• 750 ml Chicken stock, hot
• 1 medium Lemon

1. Pat the chicken thighs dry and season all over with the fine sea salt. Crush the black peppercorns with a mortar and pestle (or the bottom of a pan) and add to the chicken.
2. Heat the extra virgin olive oil in a wide casserole over medium-high heat. Brown the chicken, skin-side down first, for 4 to 5 minutes per side until deeply golden; transfer to a plate.
3. Lower the heat to medium and add the onion and red pepper. Cook for 6 to 8 minutes, stirring, until softened and glossy.
4. Stir in the garlic and cook for 30 seconds until fragrant. Add the sweet paprika and saffron and stir for 10 seconds so the spices bloom without catching.
5. Tip in the short-grain rice and stir for 1 minute to coat the grains in the spiced oil. Pour in the hot chicken stock and scrape up any browned bits from the base.
6. Nestle the chicken back into the pan, along with any resting juices, and bring to a gentle simmer. Cover and cook on low for 18 to 20 minutes until the rice is tender and the chicken is cooked through; if the pan looks dry before the rice is done, add a splash of stock and continue.
7. Remove from the heat and rest, covered, for 5 minutes to finish steaming. Cut the lemon into wedges and serve alongside for squeezing over the rice and chicken.

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