Step 1

In a small bowl, combine all Spanish seasoning ingredients and mix well.

Step 2

Marinate chicken with oil, lemon juice and 1 Tbsp Spanish seasoning. Refrigerate it till you are ready to cook.

Step 3

Heat olive oil in a pan over medium high heat and sear the chicken skin side down for 9-10 minutes. Flip and cook for another 8-9 minutes. Plate it out.

Step 4

In the same pan, add in diced onion and bell peppers and sauté till it starts to soften. Add in garlic and sauté for a minute. Add in 2 Tbsp Spanish seasoning and cook for a minute.

Step 5

Add rice and stir it well for a minute.

Step 6

Add chicken broth along with tomato sauce and saffron. Combine well and bring it to boil. Taste and season for salt. Add peas and chicken to the pan. Reduce the heat to medium low, cover and cook for 20-25 minutes, or until chicken and rice is cooked.

Step 7

Garnish with chopped cilantro and serve.