One-Pot Spanish Chicken and Yellow Rice

Instructions

1. 1

   Rinse the rice in a fine-mesh strainer until the water runs clear, and let it drain.

2. 2

   Pat the chicken dry. Mix the turmeric, cumin, paprika, salt, and pepper, and season the chicken thighs all over. Heat 2 tablespoons oil in a large pan over medium-high heat and sear the chicken 4 to 5 minutes per side. Remove and set aside.

3. 3

   Add 1/4 cup oil to the pan over medium heat. Sauté the onion 4 to 5 minutes, until translucent, scraping up any browned bits as you go. Add the garlic, lemon juice and zest, cardamom, turmeric, and thyme, and cook 30 more seconds.

4. 4

   Add the drained rice and let it cook in the oil for 1 minute, stirring frequently. Add the broth and the seared chicken, bring to a boil, then cover, reduce to a low simmer, and cook 10 minutes.

5. 5

   Stir in the frozen peas and cook 10 more minutes, until the rice has absorbed the broth and the peas are tender.

6. 6

   Garnish with chopped parsley and serve.