Name: Arroz con Pollo
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1/4 cup dry white wine; Pinch of saffron threads; 4 bone-in skin-on chicken thighs (6 ounces each); Kosher salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 medium onion (finely chopped); 1 red bell pepper (finely chopped); 2 teaspoons minced garlic; 1 bay leaf; 2 cups chicken broth (plus more if needed); 1 cup short-grain rice (such as Calasparra, Arborio or Calrose); 2 tablespoons chopped parsley (optional); 3/4 cup frozen peas (thawed)