- 8 chicken thighs, with skin & bone
- salt and pepper
- olive oil for the dutch oven
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 slices of smoked ham (or bacon), chopped
- 1 tsp cumin
- 1 generous pinch of crumbled saffron threads
- 1 tsp paprika (sweet paprika if you have it- I used regular)
- 1 red pepper, chopped
- 2 cups chicken stock
- 1 1/2 cups of chopped canned tomatoes
- 1 cup long grain rice
- 1 1/2 cups frozen peas, thawed
Season chicken thighs with salt and pepper. In a heavy dutch oven heat olive oil and add your chicken. Brown on both sides for about 8 minutes, or until skin is getting crispy. Remove chicken from the pan with tongs and set aside. ( I did this in two batches)
Pour off all but 2 tbl. of the oil in the pan. Add your onions to the pan, smoked ham, garlic and red peppers. Saute a few minutes and add your saffron, cumin, a pinch of salt, and the paprika. Coat the onion mixture with the spices for a minute or two. Add the stock and tomatoes. Bring to a boil. Add rice to the pot and place the chicken thighs back in the pot on top of the rice. Simmer on low, partially covered for about 25-30 minutes. (I simmered for 40 due to the liquid not being absorbed enough yet). Scrape the brown bits on the bottom of the pan once or twice by moving a wooden spoon through the rice gently while simmering. Garnish with peas, fresh parsley and roasted red pepper strips if desired.
