# What You’ll Need:
→ Proteins
01 - 1.1 lb bone-in, skin-on chicken thighs, cut into pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 7 oz frozen or canned artichoke hearts, quartered
06 - 7 oz ripe tomatoes, grated or finely chopped
07 - 3.5 oz green beans, trimmed and cut into 2-inch pieces
→ Rice & Broth
08 - 1½ cups short-grain rice (Bomba or Arborio)
09 - 3⅓ cups chicken broth
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - ½ tsp saffron threads (or 1 tsp turmeric)
12 - 1 tsp salt, or to taste
13 - ½ tsp freshly ground black pepper
→ Oils & Extras
14 - 3 tbsp olive oil
15 - Lemon wedges, for serving
16 - Fresh parsley, chopped (optional)
# Directions:
01 - Warm olive oil in a large paella pan or wide skillet over medium heat.
02 - Add chicken pieces and brown on all sides for 6 to 8 minutes. Remove and set aside.
03 - In the same pan, sauté onion and red bell pepper for 3 to 4 minutes until softened.
04 - Stir in garlic, green beans, and artichoke hearts; cook for 2 minutes.
05 - Add grated tomatoes and smoked paprika; cook until moisture evaporates, about 4 minutes.
06 - Return chicken to the pan and sprinkle saffron or turmeric, salt, and pepper over the mixture.
07 - Stir in rice, coating grains evenly with the tomato mixture.
08 - Pour in chicken broth, spread rice evenly, bring to a gentle boil, then reduce heat to medium-low.
09 - Simmer uncovered without stirring for 18 to 20 minutes until rice is nearly tender and most liquid is absorbed.
10 - Increase heat for the last 2 to 3 minutes to form a crispy bottom layer, watching closely to prevent burning.
11 - Remove from heat, cover loosely with foil, and let rest for 5 minutes.
12 - Garnish with lemon wedges and fresh parsley before serving.
