Known as Arroz con Pollo, this one pan meal is quick, easy, and FLAVORFUL. Saffron, white wine, and vegetables make for a Spanish chicken and rice dish you won't want to miss.
In small dish, add saffron to 1/4 cup white wine and set aside.
Pat chicken thighs with paper towel to remove excess moisture. Sprinkle chicken thighs liberally with salt and pepper.
In large skillet, heat 2 tablespoons olive oil. Sear chicken for 3-4 minutes on each side until skin is browned. Remove chicken to a plate and set aside. NOTE: Chicken will not be full cooked but will continue to cook with rice mixture.
In existing pan, add red bell pepper, garlic and onions, cook for 3-4 minutes until onion is translucent. Add uncooked rice and lemon juice. Saute rice and veggies for an additional 3-4 minutes.
Add saffron/wine mixture and chicken broth. Stir once. Nestle chicken on top of rice mixture, cover with lid, and let simmer on low for 20 minutes, gently stirring once half way through to make sure rice is not sticking. Chicken is done when internal temp reaches 165 degrees.
Turn stove off, add peas, and cover with lid. Let sit for 10 minutes.
Fluff rice with a fork, garnish with parsley and lemon wedges, and serve.