Spanish Saffron Chicken & Rice

I read ...

Too much analysis gets you in paralysis

... therefore, I think!

Sometimes you like, just because.

Wine pairing:
In red: Oregon Pinot Noir
In white: American Chardonnay or Bourgogne aligoté

Spanish Saffron Chicken and Rice
Prep: 15 min     Cooking time: 20-30 min     Serves: 6

Ingredients

• 3 tablespoons olive oil
• 4 chicken thighs
• 6 chicken drumsticks
• 1 large red onion, finely chopped
• 1 large green bell pepper, seeded, two-thirds diced and one-third sliced thinly
• 3 teaspoons sweet paprika
• 14on tin diced tomatoes
• 275g paella or Arborio rice
• 1/2 teaspoon ground saffron

Preparation
Heat 2 tablespoons of the oil in a large deep frying pan over high heat. Season the chicken pieces well and brown in batches. remove the chicken from the pan.

Reduce the pan to medium heat and add remaining oil. Add the onion and the diced green bell pepper and cook gently for 5 minutes. Stir in the paprika and cook for 30 seconds. Add the tomato and simmer for 1-3 minutes, or until it thickens.

Stir 875 ml boiling water into the pan, then add the rice and saffron. Return the chicken to the pan and stir to combine. Season, to taste. Bring to the boil and cover. Reduce heat to medium-low and then simmer for 20-30 minutes, or until all the liquid has been absorbed and the chicken is tender. Stir in the thinly sliced green pepper, then allow to stand, covered, for 3-4 minutes before serving.

Source: Great Tastes Comfort Food