Saffron-Infused Spanish Chicken and Rice

Heat 1 tablespoon of olive oil in a large skillet or shallow pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the chopped onion and red bell pepper to the same skillet, reducing heat to medium. Sauté until softened, about 5 minutes.

Stir in the minced garlic, smoked paprika, and crushed saffron threads. Cook for 1 minute until fragrant.

Add the Arborio rice to the skillet and stir for 2 minutes, ensuring each grain is coated with the oil and spices.

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

Reduce the heat to low, cover the skillet, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not stir during this time.

Stir in the frozen peas. Cover again and let stand for 5 minutes off the heat to allow the peas to warm through and the flavors to meld.

Fluff the rice gently with a fork before serving.