Chicken Paella Recipe | Breakfast Care

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
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  • 2 tablespoons fresh lemon juice
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  • 1/2 teaspoon saffron threads, crushed
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  • 3 tablespoons olive oil
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  • 8 (6-oz.) skin-on, bone-in chicken thighs, divided
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  • 1 teaspoon black pepper
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  • 1 1/2 teaspoons kosher salt, divided
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  • 1 1/2 cups chopped yellow onion
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  • 1 1/2 tablespoons chopped fresh thyme
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  • 5 garlic cloves, minced
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  • 1 1/2 cups uncooked Bomba rice
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  • 1/3 cup dry white wine
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  • 3 cups unsalted chicken stock
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  • 2 cups frozen green peas
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  • 1 red bell pepper, torn into pieces
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  • 3 tablespoons chopped fresh flat-leaf parsley
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  • 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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