Arroz con pollo | Spanish chicken and vegetable rice

Cut the boneless chicken thighs into bite-sized pieces and season them with salt and ground black pepper. Heat the olive oil in a large, deep skillet, then brown the meat over medium heat for 6–8 minutes until it develops an appetizing golden crust. Remove the meat to a plate and keep warm.

In the same skillet, add the finely chopped onion and thin bell pepper strips. Sauté for 4–5 minutes until soft, then add the crushed garlic and smoked paprika, stirring continuously for 1 minute to release the flavors.

Pour in the strained tomatoes and let the sauce reduce for 2–3 minutes. Add the risotto rice and stir well for 1–2 minutes, so that each grain is coated in the flavorful sauce.