For your next creative chicken dish, why not try my tasty version of this Spanish-inspired classic? Your family will love the juicy chicken simmered with a medley of tender-crisp veggies and nutty rice. The superb traditional Spanish seasoning includes a pinch of saffron for colour & subtle flavour.
RecipeSavants.comFor your next creative chicken dish, why not try my tasty version of this Spanish-inspired classic? Your family will love the juicy chicken simmered with a medley of tender-crisp veggies and nutty rice. The superb traditional Spanish seasoning includes a pinch of saffron for colour & subtle flavour.Smart Recipes, European Recipes, Chicken Recipes, RecipesChickenEuropeanChicken PaellaPT55MServes 4
Ingredients:
1 Small Lemon0.25 Teaspoon Saffron Threads1.5 Tablespoons Extra-Virgin Olive Oil1 Pound Chicken Thighs1 Teaspoon Salt & Freshly Ground Black Pepper1 Medium Yellow Onion1 Tablespoon Fresh Thyme3 Cloves Garlic0.75 Cup Bomba Rice0.25 Cup Dry White Wine1 Cup Frozen Green Peas1 Medium Red Bell Pepper2 Tablespoons Fresh Parsley Leaves1 Small LemonIn a small bowl, combine the lemon zest, juice, and saffron and set aside.In a paella pan, or Dutch oven heat the olive oil over medium-high heat. Meanwhile, season the chicken with 1/4 teaspoon of the salt and black pepper, and brown the chicken in the hot oil until browned on all sides, about 10 minutes. Transfer chicken to plate and set aside. Stir in the onions, thyme and minced garlic into the Dutch oven and saute for about 5 minutes. Stir in the rice and saute the rice for another 2 minutes.Stir in the wine and reduce by half, about 5 minutes. Stir in the saffron mixture. Return the browned chicken to the pan, and cook on medium heat covered for about 20 minutes.Stir in the peas and diced bell peppers, and saute for another 5 minutes. Garnish with the parsley and lemon wedges.
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