recipes

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Makes about 6 servings

null

Makes about 6 servings

This one-pan meal is always a crowd favorite.

Nutritional information per serving (based on 6servings): Calories 523 (34% from fat)
carb. 41g pro. 45g
fat 19g
sat. fat 5g
chol. 221mg sod. 879mg
calc. 56mg
fiber 2g

Ingredients

  • 3pounds bone-in, skin-on
  • chicken thighs
  • 1teaspoon kosher salt, divided
  • ½teaspoon freshly ground black
  • pepper
  • ½teaspoon extra virgin olive oil
  • 1small onion, chopped
  • 1small red pepper, chopped
  • 4garlic cloves, chopped
  • 1plum tomato, cut into ½-inch dice
  • ¼teaspoon smoked paprika
  • 2cups long grain white rice
  • 3cups chicken broth, low sodium
  • ¹/8teaspoon saffron threads
  • 1bay leaf
  • ½cup frozen green peas
  • ¹/³cup fresh parsley leaves, chopped
  • Lemon wedges for serving

Preparation

  1. 1. Season the chicken on both sides with ½
  2. teaspoon of the salt and the pepper.
  3. 2. Assemble the Cuisinart® Stack5® with the
  4. baking pan and select 400°F. Add the oil
  5. to the pan.
  6. 3. Once the oil is hot, add the chicken, skin
  7. side down. Leave undisturbed until well
  8. browned, about 15 to 20 minutes. Flip,
  9. and continue cooking for an additional
  10. 10 to 15 minutes. Remove and reserve.
  11. 4. Add the onion, pepper and garlic and
  12. cook for an additional 10 minutes.
  13. 5. Stir in the tomato with the remaining
  14. salt and smoked paprika and cook for a
  15. couple of minutes before adding the rice,
  16. chicken broth, saffron and bay leaf. Allow
  17. to come to a boil.
  18. 6. Once boiling, cover and cook for 10
  19. minutes. Add the chicken back to the
  20. pan and turn the heat to 300°F. Cover
  21. and cook for an additional 25 to 30
  22. minutes.
  23. 7. Stir in the frozen peas.
  24. 8. Taste and adjust seasoning according
  25. to preference. Sprinkle with chopped
  26. parsley and serve immediately with
  27. lemon wedges.