Chicken Paella is a traditional Spanish dish cooked with rice, assorted vegetables, chicken, white wine, saffron and herbs. It is a simple one pot meal.
Ingredients
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon saffron threads, crushed
- 3 tablespoons olive oil
- 8 (6-oz.) skin-on, bone-in chicken thighs, divided
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 cups chopped yellow onion
- 1 1/2 tablespoons chopped fresh thyme
- 5 garlic cloves, minced
- 1 1/2 cups uncooked Bomba rice
- 1/3 cup dry white wine
- 3 cups unsalted chicken stock
- 2 cups frozen green peas
- 1 red bell pepper, torn into pieces
- 3 tablespoons chopped fresh flat-leaf parsley
- Lemon wedges
Instructions
• In a bowl, stir together lemon rind, juice, and saffron.
• Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high flame.
• Sprinkle chicken with black pepper and 3/4 teaspoon salt.
• Add 4 chicken thighs to pan; cook, skin side down, until golden brown, about 6 minutes.
• Turn chicken over and cook until browned.
• Transfer chicken to a plate; repeat with remaining 4 chicken thighs.
• Add onion, thyme, and garlic to pan; cook, stirring often, 4 minutes.
• Add rice; cook, stirring often, 2 minutes.
• Add wine; cook until reduced by about half, about 2 minutes.
• Stir in lemon juice mixture, stock, and remaining 3/4 teaspoon salt.
• Nestle chicken, skin side up, into rice. Cover and reduce heat to medium; simmer until rice is just al dente, about 18 minutes. Uncover pan.
• Add peas and red pepper pieces.
• Increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes and remove from heat.
• Sprinkle with parsley.
• Serve with lemon wedges.
• Enjoy!
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