Valencian-style Paella with Chicken and Vegetables

local_grocery_store Ingredients

• 4 chicken thighs, bone-in, skin-on, cut into bite-sized pieces (approx. 600g)
• 2 bell peppers, seeded and sliced (1 red and 1 green)
• 1/2 green beans, trimmed and halved (approx. 100g)
• 2 tomatoes, chopped (approx. 400g)
• 2 short-grain rice, cups (approx. 400g)
• 4 chicken broth, cups (approx. 1 liter)
• 2 olive oil, tablespoons
• 4 cloves garlic, minced
• 1/2 saffron threads, teaspoon
• to taste salt

restaurant_menu Method

1. 1.In a large paella pan or skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the pan and set aside.
2. 2.In the same pan, add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and green beans and cook until slightly softened, about 5 minutes.
3. 3.Add the chopped tomatoes, saffron threads, and salt. Cook for 2-3 minutes, stirring occasionally.
4. 4.Add the rice and stir until coated with the tomato mixture. Pour in the chicken broth and stir to combine.
5. 5.Bring the mixture to a boil, then reduce the heat to low. Arrange the chicken pieces on top of the rice mixture.
6. 6.Cover the pan with a lid or aluminum foil and let cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. 7.Remove the pan from the heat and let sit for 5 minutes. Serve hot with freshly squeezed lemon juice on top.

lightbulb_outline Tips

• chevron_rightUse a large, wide pan or skillet to ensure the rice cooks evenly.
• chevron_rightFor a vegetarian version, omit the chicken and use vegetable broth instead.
• chevron_rightFeel free to add other vegetables such as artichokes, peas, or mushrooms.