Spanish Chicken and Rice Skillet

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• 1/2 cup white wine
  Ingredient note

  Source: 1/2 cup white wine
• 1/4 teaspoon crumbled saffron threads
  Ingredient note

  Source: 1/4 teaspoon crumbled saffron threads
• 1 tablespoon vegetable oil
  Ingredient note

  Source: 1 tablespoon vegetable oil
• 8 each chicken thighs
  Ingredient note

  Source: 6-8 chicken thighs; upper source range endpoint used for shopping.
• As Needed + 1/4 teaspoon salt
  Ingredient note

  Source seasoning: salt and pepper; Source: 1/4 teaspoon salt
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• 1 each onion (diced)
  Ingredient note

  Source: 1 onion (diced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1 can diced tomatoes (540mL; 18oz)
  Ingredient note

  Source: 1 can of diced tomatoes (540mL; 18oz)
• 2 each bell peppers (sliced)
  Ingredient note

  Source: 2 bell peppers (sliced)
• 2 1/2 cups chicken stock
  Ingredient note

  Source: 2 1/2 cups chicken stock
• 1 1/4 cup long grain rice
  Ingredient note

  Source: 1 1/4 cup long grain rice
• 1/2 teaspoon smoked paprika
  Ingredient note

  Source: 1/2 teaspoon smoked paprika
• 1 1/2 cups peas (ends trimmed)
  Ingredient note

  Source: 1 1/2 cups peas (ends trimmed)

1. In a small bowl, combine the white wine and saffron. Set aside.
2. In a large skillet, heat oil over medium heat.
3. Season the chicken thighs with salt and pepper. Cook until browned, 2-3 minutes per side, then remove from pan and set aside.
4. Drain all but 1 tablespoon of oil/chicken grease from the pan (if you use skinless chicken thighs, you may need to add an extra tablespoon of oil). Add the onions, and cook until translucent, 3-5 minutes. Add the garlic and cook for another minute.
5. Add the white wine/saffron mixture to the pan, and scrape up any brown bits on the bottom. Cook for around 1 minute, until wine is reduced by half.
6. Add the diced tomatoes, bell peppers, chicken stock, rice, smoked paprika, and salt. Return the chicken thighs to the pan.
7. Bring to a boil, reduce heat, and simmer, *covered* for around 25 minutes, or until rice is cooked through.
8. *Important: you will need to give the rice a good stir every 5 minutes or so to ensure that it cooks evenly*
9. When rice is cooked through, stir in the peas. Cover the skillet, reduce heat to low, and cook for 5 more minutes.
10. Serve immediately.