Arroz con Pollo

Makes about 6 servings

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

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

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