Spanish Chicken and Rice Skillet (Arroz con Pollo)

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.

Reduce heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the Arborio rice and crushed saffron threads to the skillet, stirring for 1 minute to coat the rice.

Pour in the chicken broth and bring to a simmer. Return the browned chicken to the skillet. Cover the skillet and cook for 15 minutes, or until most of the liquid is absorbed and the rice is almost tender.

Stir in the frozen peas. Cover again and cook for an additional 5 minutes, or until the rice is fully cooked and the peas are heated through.

Remove the skillet from the heat and let it rest, covered, for 5 minutes before serving.

Garnish with fresh parsley before serving.