The Famous Spanish Chicken and Rice

Por Spain on a Fork · 50 min

Ingredientes

Modo de preparo

1. Heat a large frying pan over medium heat and add the olive oil.
2. Pat the chicken breast dry with paper towels, cut into 1-inch (2.5 cm) bite-sized pieces and season with salt and pepper.
3. When the oil is hot, fry the chicken in a single layer for 3 to 4 minutes per side until lightly browned; it does not need to be cooked through. Remove and set aside.
4. In the same pan over the same heat, cook the onion, red bell pepper and garlic, stirring, for about 4 minutes until lightly softened. Add the paprika and thyme and stir quickly.
5. Add the grated tomatoes and saffron, season with salt and pepper, and simmer for a few minutes until the tomatoes have slightly thickened (about 4 minutes).
6. Return the chicken to the pan in a single layer, add the water, a light pinch of salt and the bay leaves, then turn up to high heat and stir.
7. When the water boils, stir in the rice, cover, and reduce to low heat.
8. After simmering for 15 minutes, remove the lid, spread the frozen peas evenly over the top, cover again and simmer for another 3 to 4 minutes, until the rice is fully cooked (check the rice package instructions). Remove from the heat.
9. Squeeze the lemon juice (2 tsp / 10 ml) over the rice, fluff gently with a fork, and serve from the pan or transfer to dishes.

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