Spanish Saffron Chicken and Rice

Ingredients
5 pieces	ROSIE® Organic Boneless Skinless Chicken Thighs
4 cups	low-sodium chicken broth
3-4 strands	Sonoma Spice Queen Saffron
1 1/2 tsp.	smoked paprika
2 tsp.	kosher salt
1/2 tsp.	freshly ground black pepper
2 tsp.	olive oil
1 large	red bell pepper, seeded and thinly sliced
2 cups	marinated quartered artichoke hearts, drained
2 cups	jasmine rice
1/2 cup	pitted manzanilla olives
4 oz.	manchego cheese, thinly shaved
2 tbsp.	fresh parsley leaves
2	lemons, cut into wedges

Method
1	Preheat oven to 400°F. Bring broth and saffron to a simmer in a medium saucepan over medium-low heat. Mix paprika, salt and pepper together in a small bowl. Rub spice mixture over chicken until evenly coated. Heat oil in a large oven-safe skillet over medium-high heat. Place chicken in hot skillet and cook, without moving, until golden-brown, about 4-5 minutes per side. Transfer chicken to plate.
2	To the same skillet, add bell peppers and cook, stirring occasionally until tender, about 3-4b minutes. Stir in artichokes and rice, and cook until rice is lightly toasted, about 1-2 minutes. Add hot broth and return chicken to skillet. Bake, covered, until rice is fully cooked and chicken is cooked through to an internal temperature of 170°F, about 25-35 minutes.
3	Top with olives, cheese and parsley. Serve with lemon wedges, and enjoy. Drink Pairing: California Sauvignon Blanc

Ingredients