Arroz con Pollo Cubano

Step 1

Pat chicken thighs dry with paper towels.

Step 2

Steep saffron threads in 0.25 cup warm broth for 5 minutes.

Step 3

Dice onion and mince garlic. Slice red bell pepper into strips.

Step 4

Heat olive oil in a large paella pan or 14-inch skillet over medium-high heat.

Step 5

Season chicken with salt and pepper. Brown skin-side down for 6 minutes.

Step 6

Flip chicken and brown other side for 4 minutes. Remove to a plate.

Step 7

Add diced onion to the same pan. Cook until softened, about 3 minutes.

Step 8

Stir in minced garlic and cook for 1 minute until fragrant.

Step 9

Add rice to the pan. Stir constantly for 2 minutes to toast slightly.

Step 10

Pour in remaining 3.75 cups broth and stir to combine evenly.

Step 11

Add saffron-infused liquid, olives, and roasted red pepper strips.

Step 12

Nestle browned chicken thighs into the rice, skin-side up.

Step 13

Bring to a simmer, then reduce heat to medium-low.

Step 14

Cover with foil or a lid. Simmer for 25 minutes without stirring.

Step 15

Check that rice is tender and liquid is absorbed. If not, cook 3 more minutes.

Step 16

Remove from heat. Squeeze fresh lime juice over the entire dish.

Step 17

Let rest covered for 5 minutes before serving.