Ingredients
- 6 chicken thighs skin-on and bone-in, about 4 pounds
- 3 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and sliced
- 1 medium yellow onion peeled and chopped
- 5 cloves garlic minced
- 2 cups Kroger long grain rice
- 1 ½ cups white wine
- 1 ½ cups Simply Organic chicken broth
- 1 15- ounce can Kroger garbanzo beans drained
- 1 15- ounce can Kroger diced tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon saffron threads crushed
- 1 bay leaf
- 8 ounces Spanish chorizo sliced into ¼” thick coins
- ½ cup green olives halved
- ¼ cup Italian flat leaf parsley chopped
Instructions
-
Preheat the oven to 365 degrees F.
-
Season the chicken thighs with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat a dutch oven over medium high heat. When pan is hot, add the olive oil. Brown the chicken until golden brown, about 5 minutes on each side. Transfer the chicken to a platter and cover with foil to rest.
-
Add the red and green bell pepper and onion to the pan and cook for 4-5 minutes or until the vegetables soften, stirring occasionally. Add the garlic and cook for 1 minute or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the rice and cook for 3-4 minutes, stirring occasionally. Add the wine, chicken broth, garbanzo beans, diced tomatoes, smoked paprika, and the bay leaf. Stir in the saffron threads and the sliced chorizo and place the chicken back into the dutch oven, nestling the chicken pieces into the rice. Cover with a lid and bake in the oven for 25-30 minutes or until the chicken registers 165 degrees F and the rice has absorbed all of the liquid.
-
Stir in the green olives and garnish with flat leaf parsley. Serve and enjoy.