Island Chicken Paella
Recipe courtesy of the National Chicken Council.
2 pounds bone-in, skinless chicken drumsticks, legs and thighs
2 teaspoons extra virgin olive oil
1 medium onion, sliced into thin wedges
4 cloves garlic,chopped
1 cup long grain rice
1 (14.5-ounce) can diced tomatoes
3 cups chicken broth or 1 1/2 (14-ounce) cans chicken broth plus 1/4 cup water
2 tablespoons capers
1/4 teaspoon cayenne pepper
12 Spanish olives (green with pimento), sliced
1/2 cup frozen peas, thawed
1/2 (7-ounce) jar roasted red peppers or 1 large roasted red pepper, cut into strips
- In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside.
- Add onion and garlic, sautéing until translucent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes.
- Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.