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Chicken Paella PDF Print E-mail
Written by Will   

Some people either cannot or will not eat seafood. That is no reason why they should miss out on paella. You can make the wonderful Spanish dish without the seafood.

Chicken Thighs
4 Chicken Thighs
Sweet Onion
1 Sweet Onion
Tomato 1 Large Ripe Tomato
Red Bell Pepper 1 Red Bell Pepper
Snap Peas Snap Peas
Arborio Rice 2 Cups Arborio Rice
Chicken Stock 8 Cups Chicken Stock
Saffron 1 Tsp Saffron
Paprika 1 Tbs Paprika
Salt and Pepper Salt and Pepper
Olive Oil Olive Oil
Chicken Paella Chicken Paella

Remove the skin from the chicken and season heavily with salt and pepper. Warm some olive oil in a large skillet over medium-high heat. Add the chicken and brown on all sides. Remove to a plate and dry with a paper towel.

Chop the onion and bell pepper. Add to the pan and cook for five minutes. Grate the tomato and add the liquid to the pan along with the saffron, paprika, and a pinch of salt. Cook for another five minutes.

Add the chicken stock and let it come to a boil. Then add the rice, snap peas, and the chicken back to the pan. Stir so that it is evenly distributed. Cook for ten minutes. Stir. Cook for another fifteen minutes and then remove from the heat. Let rest for ten minutes before serving.

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes