👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt, pepper, paprika, cumin, and oregano.

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces until browned on all sides. Remove chicken and set aside.

   💡 プロのコツ: Don't overcrowd the pot; sear in batches if necessary.
3. 3

   Add the chopped onion and bell peppers to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the rice and toast it for about 1-2 minutes.

   💡 プロのコツ: Toasting the rice enhances its nutty flavor.
6. 6

   Pour in the chicken broth, tomato sauce, and white wine (if using). Add the bay leaf. Bring to a simmer.

   💡 プロのコツ: Scrape the bottom of the pot to loosen any browned bits.
7. 7

   Return the seared chicken pieces to the pot. Cover and reduce heat to low. Simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.

   💡 プロのコツ: Avoid lifting the lid too often to retain moisture.
8. 8

   Stir in the peas during the last 5 minutes of cooking.

9. 9

   Remove the bay leaf. Fluff the rice with a fork and serve hot.

   💡 プロのコツ: Let the dish rest for a few minutes before serving for best texture.