Arroz con Pollo a la Española (Spanish Chicken and Rice)

• 2 tbsp Extra virgin olive oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 1 pinch Dried saffron threads
• 900 ml Chicken stock, hot
• 320 g Short-grain rice

1. Heat the olive oil in a wide large frying pan over medium-high heat. Add the chicken thighs skin-side down and cook for 6 to 8 minutes until deeply golden, then turn and cook 3 minutes more. Transfer to a plate.
2. Reduce the heat to medium and add the onion and red pepper to the pan. Cook for 6 to 8 minutes, stirring, until softened and lightly coloured. Stir in the garlic for 30 seconds until fragrant.
3. Stir in the sweet paprika for 10 seconds so it blooms in the oil, then immediately pour in a splash of the chicken stock to stop it catching. Crush the saffron threads between your fingers, add to the pan, then pour in the remaining stock and bring to a gentle simmer.
4. Stir in the rice and return the chicken (and any juices) to the pan, nestling it into the liquid. Bring back to a steady simmer, then reduce to low so the rice cooks gently. Simmer for 25 to 30 minutes, stirring once or twice, until the rice is tender and the chicken is cooked through.
5. Remove from the heat and leave to stand for 5 minutes so the rice settles and the juices redistribute. Spoon the rice and peppers onto plates and top with the chicken.

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