Spanish Chicken Paella

Instructions

1. 1

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

2. 2

   Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

3. 3

   In the same skillet, add the remaining olive oil and sauté the diced onion, red bell pepper, and green bell pepper until softened, about 5 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the smoked paprika, ground cumin, black pepper, and salt.

6. 6

   Add the short-grain rice and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted.

7. 7

   Pour in the diced tomatoes and chicken broth, stirring to combine.

8. 8

   Return the browned chicken thighs to the skillet, nestling them into the rice mixture.

9. 9

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    Remove from heat and let the paella rest for 5 minutes before serving.

11. 11

    Fluff the rice with a fork and serve hot.