Ingredients:

  • Bone-in, skin-on Chicken Thighs and Drumsticks: 3 lbs (1.35 kg)
  • Kosher Salt and Freshly Ground Black Pepper: To taste
  • Olive Oil (Extra Virgin): 3 Tbsp (45 mL)
  • Yellow Onion (finely diced): 1 large (approx. 200 g)
  • Red Bell Pepper (finely diced): 1 large (approx. 200 g)
  • Garlic (minced): 4 cloves (approx. 20 g)
  • Tomato Paste: 2 Tbsp (30 g)
  • Smoked Paprika (Spanish Pimentón): 1 Tbsp (15 g)
  • Dried Oregano: 1 tsp (5 g)
  • Cumin (ground): 1/2 tsp (2.5 g)
  • Saffron Threads: A generous pinch, about 1/4 tsp (0.5 g)
  • Bay Leaves: 2 whole
  • Medium-grain Rice (e.g., Valencia, Arborio, or Calrose): 2 cups (400 g), Rinsed thoroughly
  • Dry White Wine (e.g., Pinot Grigio) or Pale Lager Beer: 1/2 cup (120 mL)
  • Low-Sodium Chicken Stock: 4 cups (950 mL), Warmed
  • Frozen Peas: 1/1 cup (80 g)
  • Pimento-stuffed Spanish Olives (sliced): 1/2 cup (80 g)
  • Fresh Cilantro or Flat-leaf Parsley (chopped): 1/4 cup (10 g)
  • Lemon or Lime Wedges: For serving

Instructions:

  1. Prep the Chicken: Pat the chicken pieces very dry and season generously with salt and pepper. Don't be shy; bone-in meat needs robust seasoning.
  2. Sear: Heat the olive oil in a Dutch oven over medium-high heat. Working in batches, sear the chicken pieces skin-side down until deep golden brown and crisp (about 5–7 minutes).
  3. Remove: Flip the chicken briefly (1 minute), then remove all chicken pieces and set aside on a plate. Leave the rendered fat and oil in the pot.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the pot and sauté for 6–8 minutes until softened and translucent, scraping up any browned bits (fond) from the chicken.
  5. Add Garlic and Paste: Stir in the minced garlic and cook for 1 minute until fragrant. Push the mixture to the side, add the tomato paste to the exposed pan bottom, and cook for 2 minutes until it darkens slightly—this concentrates its flavour.
  6. Bloom Spices: Stir in the smoked paprika, cumin, oregano, saffron threads, and bay leaves. Cook for 1 minute until the spices are wonderfully fragrant.
  7. Deglaze: Pour in the white wine (or beer). Scrape the bottom of the pot thoroughly to lift any remaining fond. Let the liquid reduce by half (about 2 minutes).
  8. Incorporate Rice: Add the thoroughly rinsed rice to the pot and stir constantly for 2–3 minutes until the grains are coated in the sofrito and the edges look slightly translucent.
  9. Add Stock and Chicken: Pour in the warm chicken stock. Give the mixture one good stir to distribute the rice evenly. Taste the liquid and adjust salt if necessary.
  10. Nestle the Chicken: Arrange the seared chicken pieces back into the pot, skin-side up, ensuring the skin remains above the waterline.
  11. Simmer: Bring the liquid up to a gentle simmer. Immediately reduce the heat to low, cover the pot tightly with a lid, and cook undisturbed for 20 minutes. Do not lift the lid.
  12. Check and Rest: After 20 minutes, lift the lid, sprinkle the frozen peas and sliced olives over the rice, and replace the lid. Turn the heat off completely. Let the dish rest, still covered, for 10 minutes.
  13. Serve: Remove the lid and discard the bay leaves. Gently fluff the rice with a fork (avoid over-stirring). Garnish generously with fresh cilantro or parsley and serve immediately with lemon/lime wedges.