Chicken and Vegetable Paella
2 boneless, skinless chicken thighs chicken thighs
1/2 cup diced canned tomatoes canned tomatoes
1, diced red bell pepper
1, finely chopped (adjust to taste) chili pepper
1/2 teaspoon, crushed and soaked in 1 tablespoon of warm water saffron threads
1/2 cup, rinsed arborio rice
1/4 cup, fresh or frozen green peas
1/2, thinly sliced bell pepper
1 teaspoon lemon zest
1 cup chicken broth
Season the chicken thighs with salt and pepper. In a large paella pan or skillet, heat some olive oil over medium-high heat. Add the chicken thighs and cook until browned, about 4 minutes per side. Remove the chicken from the pan and set aside. In the same pan, add the diced tomatoes, red bell pepper, chili pepper, and saffron water. Cook for 5 minutes until the vegetables soften.
Stir in the Arborio rice, green peas, bell pepper, lemon zest, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the paella simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed. Make sure to stir occasionally to prevent sticking.
Once the rice is cooked and the liquid is absorbed, return the chicken thighs to the pan and let them heat through. Adjust seasoning with salt and pepper if needed. Serve the Chicken and Vegetable Paella hot, garnished with fresh parsley and lemon wedges. Enjoy!
For a twist on this classic recipe, you can add seafood such as shrimp or mussels for a seafood paella variation. You can also customize the vegetables based on your preference, such as adding artichokes, green beans, or asparagus for additional flavors and textures.
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373
45g
28g
9g
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