Arroz con Pollo a la Española

1.In a large, heavy-bottomed pot or paella pan, heat 3 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear for about 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove the chicken from the pot and set aside.

2.In the same pot, add the sliced chorizo and sauté for 2-3 minutes until it releases its oils and becomes slightly crispy. Add the chopped onion, red bell pepper, and minced garlic, cooking for an additional 4-5 minutes until the vegetables are softened and fragrant.

3.Stir in the rice, smoked paprika, and saffron threads, ensuring the rice is well-coated with the oil and spices. Cook for about 2 minutes, stirring frequently to toast the rice lightly.

4.Pour in the chicken broth and bring the mixture to a boil. Return the seared chicken thighs to the pot, nestling them into the rice. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes without lifting the lid.

5.After 20 minutes, add the frozen peas and sliced piquillo peppers to the pot. Gently stir to incorporate, then cover again and cook for an additional 5-10 minutes until the rice is tender and the liquid is absorbed.

6.Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with chopped parsley, and serve with lemon wedges on the side.