Gluten-Free Chicken Paella

Ingredients:

1 cup gluten-free paella rice (such as Arborio or Valencia)
4 bone-in, skin-on chicken thighs
1 onion, chopped
1 red bell pepper, sliced
1 cup frozen peas
3 cloves garlic, minced
1 teaspoon smoked paprika
4 cups gluten-free chicken broth
Olive oil
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Instructions:

Prepare the Chicken:

Season the chicken thighs with salt, pepper, and smoked paprika.

Sauté Chicken and Veggies:

In a large paella pan or wide skillet, heat olive oil over medium-high heat.

Brown the chicken thighs for about 5-6 minutes on each side until golden. Remove and set aside.

In the same pan, sauté chopped onion, sliced red bell pepper, and minced garlic until softened.

Add Rice and Liquid:

Stir in the gluten-free paella rice, coating it with the vegetable mixture.

Pour in the gluten-free chicken broth, stirring to combine.

Arrange Chicken and Simmer:

Return the browned chicken thighs to the pan, placing them on top of the rice.

Let the mixture come to a simmer.

Cook and Add Peas:

Cover the pan and reduce the heat to low. Let the paella cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.

Add the frozen peas during the last 5 minutes of cooking, allowing them to heat through.

Garnish and Serve:

Once the rice is cooked, remove the pan from the heat.
Garnish with chopped fresh parsley.

Enjoy:

Serve the flavorful Gluten-Free Chicken Paella directly from the pan. The combination of tender chicken, well-seasoned rice, and colorful vegetables makes for a satisfying and delicious dish.

This simplified version retains the key elements of the dish while adhering to the 9-ingredient limit. Enjoy your gluten-free chicken paella!