Paula's Portuguese Chicken Rice Recipe

1. In a large bowl, combine the chicken thighs with the garlic, paprika, cumin, coriander, salt, pepper, lemon juice, and olive oil. Make sure the chicken is well-coated with the marinade. Cover and refrigerate for at least 30 minutes.
2. Heat 2 tablespoons of olive oil in a large, deep skillet or a paella pan over medium heat. Add the marinated chicken thighs and brown them on all sides, which should take about 5-7 minutes. Remove the chicken and set it aside.
3. In the same pan, add the chopped onion and garlic. Sauté for a few minutes until they become translucent.
4. Add the diced red and green bell peppers and continue to cook for about 3-4 minutes until they start to soften.
5. Stir in the diced tomato and cook for another 2 minutes.
6. Add the rice to the pan and stir for a couple of minutes to coat it with the flavors.
7. Pour in the chicken broth and add the saffron threads (if using), bay leaves, salt, and black pepper. Stir well to combine.
8. Return the browned chicken thighs to the pan, pushing them into the rice mixture.
9. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
10. Check the seasoning and adjust with more salt and pepper if needed.
11. Once everything is cooked and the liquid is absorbed, remove the pan from the heat and let it rest for a few minutes before serving.
12. Serve your Portuguese chicken rice hot, garnished with chopped fresh parsley if desired.

Recipe Credit: Paula Costa