Simple Chicken & Veggie Paella

Ingredients

• 1 tbsp olive oil
• 1 lb chicken thighs, cut into pieces
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 cup Arborio rice
• 3 cups chicken broth
• Pinch of saffron threads
• 1/2 cup frozen peas

Steps

1. Heat oil in a large paella pan or wide skillet. Brown chicken pieces, then remove.
2. Sauté onion and bell pepper until soft. Add rice and stir for 2 minutes.
3. Stir in chicken broth and saffron. Bring to a boil, then reduce heat to low. Return chicken to the pan.
4. Cover and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed. Stir in peas and let rest for 5 minutes before serving.