Chicken Paella

"This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make."
 
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photo by LaraineC photo by LaraineC
photo by LaraineC
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
  • Season the chicken with salt and pepper on all sides.
  • Add the chicken, and brown on all sides.
  • Remove chicken; set aside.
  • Add in the onion and garlic, saute until translucent.
  • Stir in the rice, cook for 1 minute.
  • Add in tomatoes, chicken broth, capers and the cayenne pepper.
  • Press chicken pieces down into the liquid.
  • Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
  • Cook until the rice is tender (about 30-40 minutes).
  • Top with olives and peas; stir very gently.
  • Arrange the pepper strips on top of the paella.
  • Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

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Reviews

  1. 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!
     
  2. 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.
     
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