Arroz al Horno

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Red bell pepper

1, diced

Chorizo

150g, sliced

Chicken thighs

4, bone-in and skin-on

Short-grain rice

1 1/2 cups

Tomato sauce

1 cup

Chicken broth

3 cups

Saffron threads

1/4 teaspoon

Paprika

1 teaspoon

Frozen peas

1 cup

Parsley

1/4 cup, chopped (for garnish)

Salt and pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. Add the diced onion, minced garlic, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the sliced chorizo and chicken thighs, cooking until the chicken is browned on all sides.
5. Incorporate the tomato sauce, paprika, saffron threads, and short-grain rice into the pot. Cook for an additional 2 minutes, stirring constantly to ensure the rice is well-coated.
6. Pour in the chicken broth and season the mixture with salt and pepper. Bring to a boil.
7. Cover the pot with a lid and transfer it to the preheated oven. Bake for 30 minutes.
8. After 30 minutes, carefully remove the pot from the oven and stir in the frozen peas. Cover and return to the oven for another 10 minutes.
9. Once done, remove the pot from the oven and let it rest for 5 minutes before serving.
10. Garnish with chopped parsley before serving.