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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!
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.