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.
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