Chicken Paella

Ingredients

• 1 Small Lemon (Zested & Juiced)
• 2 Tablespoons Fresh Parsley Leaves
• 1 Small Lemon (Wedged)
• 1/4 Teaspoon Saffron Threads (Crushed)
• 1 1/2 Tablespoons Extra-Virgin Olive Oil
• 1 Pound Chicken Thighs
• 1 Teaspoon Salt & Freshly Ground Black Pepper
• 1 Medium Yellow Onion (Diced)
• 1 Tablespoon Fresh Thyme (Minced)
• 3 Cloves Garlic (Minced)
• 3/4 Cup Bomba Rice
• 1/4 Cup Dry White Wine
• 1 Cup Frozen Green Peas
• 1 Medium Red Bell Pepper (Seeded & Diced)

Directions

1. In a small bowl, combine the lemon zest, juice, and saffron and set aside.
2. In a paella pan, or Dutch oven heat the olive oil over medium-high heat. Meanwhile, season the chicken with 1/4 teaspoon of the salt and black pepper, and brown the chicken in the hot oil until browned on all sides, about 10 minutes. Transfer chicken to plate and set aside.
3. Stir in the onions, thyme and minced garlic into the Dutch oven and saute for about 5 minutes. Stir in the rice and saute the rice for another 2 minutes.
4. Stir in the wine and reduce by half, about 5 minutes. Stir in the saffron mixture. Return the browned chicken to the pan, and cook on medium heat covered for about 20 minutes.
5. Stir in the peas and diced bell peppers, and saute for another 5 minutes. Garnish with the parsley and lemon wedges.