Let the aromas of Spanish cuisine fill your kitchen as you prepare this delightful dish. Picture golden-brown chicken thighs sizzling in a skillet, their tantalizing flavors seeping into every bite. The medley of onions, garlic, and red bell peppers adds a touch of sweetness, while the diced tomatoes and chickpeas bring a delightful burst of texture. With a sprinkle of smoked paprika, cumin, and dried oregano, every spoonful becomes an explosion of flavor. It’s a true crowd-pleaser that will satisfy even the pickiest eaters! 
To start this culinary adventure, preheat your oven to 375°F (190°C). In a large skillet, let the chicken thighs sizzle in olive oil until they turn irresistibly golden brown. Set them aside, ready to impart their succulent flavors to the dish. In the same skillet, sauté the onion, garlic, and bell pepper until they become beautifully soft and fragrant. Next, add the diced tomatoes, chickpeas, smoked paprika, cumin, dried oregano, salt, and pepper, allowing the flavors to meld for a few minutes. Finally, stir in the rice, ensuring it’s coated in all the savory goodness. Transfer the mixture to an oven-safe dish, nestle the chicken thighs within, and pour in the chicken broth until the rice is beautifully submerged. 
Cover the dish with aluminum foil and let it bake in the oven for 30-35 minutes, allowing the rice to cook to fluffy perfection and the chicken to become irresistibly tender. Then, remove the foil and broil for an additional 5 minutes to crisp up the chicken skin, adding that delectable finishing touch. As you take in the heavenly aroma, imagine the vibrant streets of Spain, where families gather around the table to enjoy this beloved dish together. Sprinkle some fresh parsley on top for a burst of freshness, and get ready to savor every spoonful of this classic Spanish creation! 
Thanks for your SHARES!
My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.
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