Chicken Paella

Description
Makes 6 servings.

Ingredients

 * 12 chicken thighs
 * 1 teaspoon salt
 * 1 teaspoon ground black pepper
 * 1 tablespoon olive oil
 * 1 cup uncooked rice
 * 1 medium onion, chopped
 * 2 cloves garlic, minced
 * 1 1/2 cups chicken broth
 * 1 can (8 ounces) stewed tomatoes, undrained and chopped
 * 1/2 teaspoon paprika
 * 1/2 teaspoon dried oregano
 * 1/8 teaspoon ground saffron
 * 1 small red pepper, cut into strips
 * 1 small green pepper, cut into strips
 * 1/2 cup frozen green peas

Directions
Season chicken with salt and pepper. Add to hot oil in Dutch oven or "paellero" and cook over medium-high heat. Turn to brown both sides; remove from skillet; keep warm. Add rice, onion and garlic. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and juice, paprika, oregano and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add chicken pieces, pepper strips and peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.