Spanish Chicken and Rice

Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels. In a small bowl, mix together the smoked paprika, oregano, cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Rub the spice mixture all over the chicken pieces.
2. Brown the chicken
   Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-6 minutes. Flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
3. Prepare the sofrito
   In the same pan, add the remaining tablespoon of olive oil. Add the diced onion and bell peppers, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Toast the rice
   Add the rice to the pan and stir to coat in the oil and vegetables. Cook for about 2 minutes, stirring frequently, until the rice becomes translucent around the edges.
5. Add liquids and saffron
   Stir in the diced tomatoes, saffron with its soaking water, and warm chicken broth. Bring to a gentle boil, then reduce heat to low. Season with salt and pepper to taste.
6. Return chicken and simmer
   Nestle the chicken pieces into the rice, skin-side up. Cover the pan and simmer gently for about 20-25 minutes, or until the rice is almost tender and the liquid is mostly absorbed.
7. Add peas and finish cooking
   Scatter the frozen peas over the rice and continue to cook, covered, for another 5 minutes until the peas are heated through and the rice is fully cooked. The rice should be tender but not mushy, and the chicken should register 165°F (74°C) on an instant-read thermometer.
8. Rest and serve
   Remove from heat and let the dish rest, covered, for 5 minutes. Sprinkle with fresh parsley, and serve directly from the pan with lemon wedges on the side if desired.