Chicken Paella

Submitted by Kittencalrecipezazz

"This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 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 white 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

directions

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.

Reviews

[LaraineC]

We've just returned from a trip to Spain and I wanted to make a chicken paella dish similar to those we had loved there. This recipe was quite wonderful. I made it with boneless skinless chicken breasts and used Spanish olives. The only change I made to this recipe was that I added a few shakes of turmeric to give it that traditional yellowish tinge (in Spain, they use saffron). Definitely a keeper...my husband and I loved it!

 

[etully]

I really enjoyed this the night I made it and the leftovers are excellent. Made as written, I won't put the olives in next time. I used boneless chickent breasts which were moist and tender by the time the rice was cooked. Thanks for another keeper.