Vibrant Spanish Chicken and Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 tsp saffron threads
• 1 tsp paprika
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 cup roasted red peppers, sliced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 cup green peas
• 1/4 cup chopped parsley
• 4 lime wedges

Instructions

1. 1

   1. In a large skillet, combine the chicken thighs, saffron, paprika, and minced garlic. Cook over medium-high heat, turning occasionally, until the chicken is lightly browned, about 5-7 minutes.

2. 2

   2. Add the diced tomatoes, sliced roasted red peppers, and 1 cup of the chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, until the chicken is cooked through.