From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the chicken thighs with salt, black pepper, and smoked paprika.
- 3
Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Add chicken thighs, skin-side down, and brown on both sides (about 5 minutes per side). Remove chicken and set aside.
- 4
In the same skillet, add chopped onion and both bell peppers. Sauté until softened, about 5 minutes.
- 5
Stir in garlic, rice, and oregano. Sauté for 2 minutes until rice is slightly translucent.
- 6
Add drained tomatoes, saffron threads, and white wine (if using). Stir to combine.
- 7
Pour in chicken broth and bring mixture to a simmer. Taste and adjust seasoning if needed.
- 8
Nestle browned chicken thighs on top of the rice mixture. Cover the skillet tightly with a lid or foil.
- 9
Transfer to the preheated oven and bake for 30 minutes. Remove cover, scatter peas over the top, and bake uncovered for an additional 10-12 minutes, or until rice is tender and chicken is cooked through.
- 10
Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.