Simple Spanish Paella with Chicken and Roasted Red Peppers

1. Preheat your oven to 400°F.
2. In a large skillet (cast iron will do here), heat a drizzle of extra virgin olive oil and brown the chicken on both sides. 6-8 minutes per side. Set aside.
3. While the chicken is frying, bring the chicken broth to a simmer and add the saffron. This will release the colour of the saffron to the stock. Keep it at a simmer until ready to pour over the rice.

The Sofrito - Every paella starts with a "sofrito", which is a saute of peppers, onions and garlic fried in a tomato sauce.

1. In a paella or stainless steel pan, heat 2 tablespoons extra virgin olive oil. Add the onion and saute for about 3 minutes. Add the green peppers and garlic and saute for an additional 2 minutes. Add the tomato and simmer until the juices have reduced.
2. Add the rice and saute for an additional 4-5 minutes.
3. Add one cup of broth at a time, stirring to mix and distribute the ingredients evenly. Add enough broth to cover the rice by 1/4".
4. Bring to a boil, add salt and pepper to taste and again make sure to distribute the rice evenly in the pan. That's it... Do NOT stir the rice again.
5. Place the chicken on top of the rice and add the roasted red peppers as well.
6. Bake in the oven for 20 - 25 minutes or until the rice has absorbed the broth.
7. Remove the pan from the oven and allow to rest for a few minutes.
8. The paella can be served directly from the pan.