Saffron Chicken & Pea Paella With Roasted Peppers

Step 1: Heat the oil in a large pan and gently cook the chicken thighs until brown. Remove from the pan, shred and take the meat from the bone if needed. Set to the side for now.

Step 2: In the same pan, soften the onion, garlic and peppers for 8 minutes.

Step 3: Stir in the rice, paprika and saffron and add the chicken bone broth gradually. Simmer gently for 20 minutes.

Step 4: Add the chicken and peas and cook until the rice is tender.

Step 5: Rest for 5 minutes, then finish with lemon and parsley.