Chicken Paella

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 -3 lbs chicken pieces (with skin on or off)
• 3 tablespoons olive oil
• salt and pepper
• 1 medium onion, sliced into thin wedges
• 2 tablespoons fresh minced garlic
• 1 cup long-grain rice, uncooked
• 1 (14 1/2 ounce) can diced tomatoes
• 3 cups chicken broth
• 2 tablespoons capers
• 1 teaspoon cayenne pepper (or to taste)
• 12 spanish olives, green with pimento, sliced (or more if desired)
• 1 cup frozen peas, thawed
• 1 (7 ounce) jar roasted sweet peppers or 1 large roasted red pepper, cut into strips

Recipe

• 1 in a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
• 2 season the chicken with salt and pepper on all sides.
• 3 add the chicken, and brown on all sides.
• 4 remove chicken; set aside.
• 5 add in the onion and garlic, saute until translucent.
• 6 stir in the rice, cook for 1 minute.
• 7 add in tomatoes, chicken broth, capers and the cayenne pepper.
• 8 press chicken pieces down into the liquid.
• 9 cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
• 10 cook until the rice is tender (about 30-40 minutes).
• 11 top with olives and peas; stir very gently.
• 12 arrange the pepper strips on top of the paella.
• 13 cover the pan again, cook for 3-4 minutes, or until the peas are hot.