2.5 lb ROCKY® Free Range Chicken Thighs
4 cup chicken broth, low sodium
1 pinch saffron threads
1 tsp sweet spanish smoked paprika
2 tsp kosher salt
1 tsp ground black pepper
1 tbsp extra virgin olive oil
spanish chorizo links
large yellow onion
large red bell pepper
garlic cloves
1 bunch flat leaf parsley
roma tomatoes
2 cups basmati rice
1 cup sweet peas


1 Preheat oven to 400°. In a saucepan, over low heat, warm the broth & saffron. Combine the paprika, salt & pepper in a small bowl. Rub the spice mixture all over the chicken thighs. Heat oil in a large oven proof high-sided skillet or pan over medium high heat. Add chicken thighs, skin side down, & cook until browned, 3-4 minutes per side. Transfer chicken to plate. Pour off all but 2 tsp. of the drippings, add chorizo & sauté until sausage browns, stirring occasionally, about 2 minutes. Turn down heat to medium, add onion, bell pepper, garlic & parsley. Cook, stirring often, for 3 minutes. Add tomatoes & cook until onion just starts to caramelize. Stir in rice, continue stirring until rice is well coated. Season with a little salt. Stir in broth/saffron mixture & bring to a simmer. Nestle chicken thighs, skin side up, atop mixture in the skillet. Cover tightly with foil, then cover skillet with lid.
2 Bake Paella in oven for 25-30 minutes, rice should be tender and all the liquid absorbed. Remove from oven, carefully remove lid and foil, scatter peas over & recover with lid. Place back in oven for 5 more minutes. Remove from oven and check to make sure the chicken is cooked through. Chicken is done when the internal temperature reaches 165°, checked with a digital thermometer inserted in the thickest part of the thigh. Garnish with parsley, serve & enjoy!


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