Name: Mediterranean Chicken Paella
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 2 tablespoons fresh minced garlic; 1 teaspoon dried chili pepper flakes (optional or to taste); 1 small red bell pepper, seeded and chopped; 1 cup frozen artichoke heart, thawed (or use canned drained); 3/4 cup sliced pitted olive (use green or black); 1 (14 ounce) can chicken broth; 1 cup water (or use 1 cup chicken broth with the a 14-ounce can); 1 cup uncooked long-grain white rice; 1 teaspoon salt (or to taste); 1/2 teaspoon paprika; 1 pinch saffron thread; black pepper; 2 cups cooked chicken, chopped; 3/4 cup frozen green pea, thawed

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Recipe by Kittencalrecipezazz

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Mediterranean Chicken Paella created by Dr. Jenny

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This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too. For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste.

Ready In:: 45mins
Serves:
Units:

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ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried chili pepper flakes (optional or to taste)
1 small red bell pepper, seeded and chopped
1 cup frozen artichoke heart, thawed (or use canned drained)
³⁄₄ cup sliced pitted olive (use green or black)
1 (14 ounce) can chicken broth
1 cup water (or use 1 cup chicken broth with the a 14-ounce can)
1 cup uncooked long-grain white rice
1 teaspoon salt (or to taste)
¹⁄₂ teaspoon paprika
1 pinch saffron thread
black pepper
2 cups cooked chicken, chopped
³⁄₄ cup frozen green pea, thawed

directions

Heal oil in a large skillet over medium heat.
Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
Add in artichokes and olives; cook, stirring for 2 minutes.
Add in broth and water; bring to a boil.
Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
Season with more salt and pepper if desired.
Remove from heat; let stand for 5 minutes, then fluff with a fork.

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RECIPE MADE WITH LOVE BY

@Kittencalrecipezazz

Contributor

@Kittencalrecipezazz

Contributor

"This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too. For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste."

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review by Dan S.

6/15/2016

This recipe is pretty good. But it's a bit bland. Although I don't regret trying it, it could definitely use more oomph.

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review by Kacie Fuller

7/15/2014

I made this recipe with Vigo yellow rice instead of long grain rice. I did not use all of the additional spices, since that rice is already flavored. It was delicious! I will make this again and can't wait to eat the leftovers tomorrow.

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tweak by Kacie Fuller

7/15/2014

I made this recipe with Vigo yellow rice instead of long grain rice. I did not use all of the additional spices, since that rice is already flavored. It was delicious! I will make this again and can't wait to eat the leftovers tomorrow.

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review by Satyne

2/23/2014

Delicious! Fairly sure I made this as written, think I threw in some extra veg that needed using. One of the things I love about these sorts of dishes is that you can add a few things without taking away from the final result. Thanks for sharing.

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photo by Satyne

2/23/2014

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