Spicy Spanish Chicken Thighs with Saffron Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 14.5 oz can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp saffron threads
• 1 cup chicken broth
• 1 cup basmati rice
• 1 cup frozen peas
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large skillet, brown the chicken thighs over medium-high heat for 3-4 minutes per side until golden brown. Transfer to a plate.

2. 2

   In the same skillet, sauté the onion for 5 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.