Arroz al Horno

Ingredients

• Parsley (2 tablespoons, chopped)
• Frozen peas (1 cup)
• Salt and pepper (to taste)
• Chicken broth (4 cups)
• Short (grain rice - 2 cups)
• Saffron threads (1 pinch)
• Paprika (1 teaspoon)
• Tomato sauce (1 cup)
• Chicken thighs (500g, boneless and skinless, cut into bite-sized pieces)
• Chorizo (200g, sliced)
• Red bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)

Instructions

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