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1. Warm the chicken stock until hot, add the saffron threads, and let them bloom for 15 minutes. Meanwhile, pat the chicken thighs dry and season all over with kosher salt and black pepper.
6 piece bone-in, skin-on chicken thighs,
2 tsp kosher salt,
0.5 tsp black pepper,
1 pinch saffron threads,
3 cup chicken stock
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2. Heat the olive oil in a wide, heavy lidded pot or deep skillet over medium-high heat. Sear the chicken skin-side down for 6 to 7 minutes until deeply golden, flip and brown 2 minutes more, then transfer to a plate, leaving the rendered fat in the pot.
6 piece bone-in, skin-on chicken thighs,
3 tbsp olive oil
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3. Reduce the heat to medium. Cook the onion, red bell pepper, and green bell pepper in the pot for 6 to 8 minutes, scraping up browned bits, until soft and sweet. Add the garlic and cook 1 minute until fragrant.
1 piece yellow onion, finely diced,
1 piece red bell pepper, diced,
1 piece green bell pepper, diced,
5 clove garlic
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4. Stir in the grated tomato, smoked paprika, cumin, and oregano. Cook for 6 to 8 minutes, stirring often, until the mixture darkens and turns thick and jammy.
2 piece tomato, grated,
2 tsp smoked paprika,
1 tsp ground cumin,
1 tsp dried oregano
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5. Add the rice and stir for 1 minute to coat in the sofrito and toast lightly. Pour in the saffron stock, add the bay leaf, and stir once to level the rice. Taste the liquid and adjust the salt if needed.
2 tsp kosher salt,
1 pinch saffron threads,
3 cup chicken stock,
1.5 cup long-grain white rice,
1 piece bay leaf
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6. Nestle the chicken thighs into the rice skin-side up, with any juices from the plate. Bring to a boil, then cover, reduce the heat to low, and cook for 20 minutes without lifting the lid.
6 piece bone-in, skin-on chicken thighs
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7. Scatter the frozen peas over the top, cover again, and turn off the heat. Rest for 10 minutes so the peas warm through and the rice finishes steaming. The chicken should reach an internal temperature of 74°C (165°F) or higher.
0.5 cup frozen peas
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8. Discard the bay leaf and fluff the rice gently with a fork. Squeeze the lime over the top and garnish with cilantro before serving straight from the pot.
1 piece lime,
0.2 cup fresh cilantro (garnish)
