One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)

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Ingredients

5 pieces chicken thigh (, bone in and optional skin on)
2 pinches salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion (chopped)
6 oz shortcut bacon trimmed of all fat (6 pieces) (chopped )
3 cloves garlic (minced)
2 teaspoons sweet paprika
1/2 teaspoon crushed saffron threads (or 3/4 teaspoon imitation saffron powder is fine to use)
2 medium vine ripened tomatoes (diced, or 1 small can diced tomatoes including juice)
1 cup jarred fire roasted peppers in garlic (Piquillo) ( cut into strips)
1 1/2 cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
1/2 cup dry white wine (*See Notes)
1 1/2 cups long-grain white rice
3/4 cup frozen peas (not thawed)
1 handful chopped fresh flat-leaf parsley (for garnish)

As published by Cafe Delites.

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