Vibrant Spanish Chicken Paella with Saffron Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1/4 tsp saffron threads
• 1.5 cups short grain rice
• 3 cups chicken broth
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium red onion, diced
• 1 cup frozen peas
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large skillet or paella pan, heat the olive oil over medium-high heat.

2. 2

   Add the cubed chicken and sauté for 4-5 minutes until lightly browned.