Chicken Paella

So I've never made paella before, partly because I was never even sure how to pronounce it and assumed it would be to complicated to make. I was so wrong! This recipe I found was simple and so incredibly delicious that Simon and I ate waaaay too much of it because it tasted so good. I hope you enjoy it as much as we did. =)

(this recipe makes enough for 2 hungry people)

Ingredients:
4 boneless skinless chicken thighs (approx. 3 ounces each), cut into chunks
2/3 cup chopped onion
2/3 cup sweet red bell pepper, julienned (thinly sliced)
4 tbsp olive oil
1 cup uncooked Arborio rice (risotto rice)
1 tsp ground tumeric (if you don't have these spices already...)
1 tsp ground cumin (...just buy them, this is so good you'll be making it more than once)
1 tsp minced garlic
1/4 tsp salt
2 cups plus 4 tbsp chicken broth
1 1/2 cups frozen peas, thawed

Instructions
1. In a large skillet, saute the chicken, onion and red bell pepper in 4 tbsp olive oil until chicken is browned on all sides. Once done remove with a slotted spoon and set aside.
2. In the same skillet, saute rice in the remaining oil until lightly browned.
3. Stir in tumeric, cumin, garlic and salt.
4. Return meat and vegetables to the pan and toss lightly.
5. Add the chicken broth, bring to a boil.
6. Reduce heat to medium/low, cover and let simmer for 30-35 minutes or until rice is tender.
7. Stir in peas and serve.