Spanish-Style Chicken and Bell Pepper Paella

Heat olive oil in a large, shallow pan or paella pan over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.

Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

Add Arborio rice to the pan and stir for 2 minutes to toast lightly. Stir in crushed saffron threads, red bell pepper, and green bell pepper.

Pour in the warm chicken broth, salt, and black pepper. Bring to a simmer, then return the cooked chicken to the pan. Stir gently to combine.

Reduce heat to low, cover the pan, and cook for 20-25 minutes, or until most of the liquid has been absorbed and the rice is tender. Avoid stirring during this time to allow a crust (socarrat) to form on the bottom.

Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with fresh parsley if desired.