Delicious Chicken Paella
photo by J-Lynn
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 907.18 g bone-in chicken legs with thigh
- 29.58 ml oil
- 1 large onion, coarsley chopped
- 3-4 fresh minced garlic cloves (or to taste)
- 236.59 ml chopped celery (optional)
- 236.59 ml long-grain white rice
- 411.06 g diced tomatoes
- 709.77 ml good quality chicken broth
- 44.37 ml capers (or to taste)
- 1.23-2.46 ml cayenne pepper (or to taste)
- 14-15 green Spanish olives (with pimento, or to taste)
- 177.44-236.59 ml frozen peas, thawed
- 198.44 g jar roasted peppers, strips
directions
- Season chicken pieces with salt and pepper.
- Brown chicken in an extra large frypan (with a tight-fitting lid) on all sides; remove to a plate.
- In the same frypan, Saute onion, garlic and chopped celery (if using).
- Stir in rice; cook and stir for 1 minute.
- Add in diced tomatoes (with juice) chicken broth, capers and cayenne pepper; mix to combine.
- Place and press the browned chicken down into the liquid.
- Cover the pan with lid.
- Bring to a slow simmer; reduce heat to very low.
- Cook until rice is tender (about 30-40 minutes).
- Add/stir in the olives and peas with a wooden spoon.
- Arrange the roasted pepper strips on top of the rice.
- Cover pan again for about 3-5 minutes, or until peas are hot.
- DELICIOUS!
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