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Chicken and Vegetable Paella
Created by: Howcan Team
Ingredients
- 1 1/2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup frozen peas
- 1 1/2 cups Arborio rice
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 4 cups chicken broth
- 1/2 cup white wine
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken thighs with salt, pepper, and smoked paprika.
- In a large paella pan or skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Add the remaining 1 tbsp of olive oil to the pan. Saute the diced onion and minced garlic until softened, about 3-4 minutes.
- Stir in the sliced bell peppers and cook for another 3-4 minutes.
- Add the Arborio rice, saffron threads, and frozen peas to the pan. Stir to combine with the vegetables.
- Pour in the white wine and cook for 2-3 minutes until the alcohol evaporates.
- Return the browned chicken thighs to the pan and pour in the chicken broth. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
- Taste and adjust the seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
- Serve hot and enjoy!
Chicken and Vegetable Paella is a traditional Spanish dish with a rich history dating back to the 18th century. Originating from the Valencia region, this flavorful rice dish was originally cooked over an open flame by farm laborers, using ingredients readily available such as chicken, vegetables, and saffron. Over time, it has evolved into a beloved staple of Spanish cuisine, with variations featuring seafood, rabbit, or even snails. Renowned chefs like Ferran Adrià and José Andrés have put their own modern twists on this classic dish, while restaurants in Valencia, such as La Pepica, are celebrated for serving authentic and delicious paella. The key to a perfect paella lies in the quality of the rice, the saffron, and the technique of achieving the coveted socarrat, the crispy layer of rice at the bottom of the pan. Whether enjoyed in a bustling Spanish eatery or homemade with a traditional recipe, Chicken and Vegetable Paella continues to be a cherished culinary delight.
60 min
6
380 calories
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