Chicken Paella

Ingredients

• •2 tablespoons olive oil
• •1.5 pounds chicken thighs, cut into bite-sized pieces
• •1 medium onion, diced
• •4 cloves garlic, minced
• •1 red bell pepper, diced
• •1 cup short-grain rice
• •0.1 teaspoon saffron threads
• •2.5 cups chicken broth (gluten-free)
• •1 cup diced tomatoes
• •1 cup frozen peas
• •0.5 teaspoon smoked paprika
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt and pepper, then brown it on all sides for 5-7 minutes. Remove and set aside.
2. 2In the same pan, sauté diced onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. 3Steep saffron threads in warm chicken broth for 2 minutes, then stir the rice and paprika into the pan and cook for 1-2 minutes, stirring to coat with oil.
4. 4Pour the saffron broth and diced tomatoes into the pan, then nestle the browned chicken pieces back in. Bring to a boil.
5. 5Reduce heat to medium-low, cover with foil or a lid, and simmer for 20 minutes without stirring until most liquid is absorbed.
6. 6Stir in the frozen peas and cook uncovered for another 3-5 minutes until the rice is tender and peas are heated through.
7. 7Let rest for 3 minutes off heat, then fluff with a fork and adjust seasoning before serving.

💡 Use a wide pan for chicken paella so the rice cooks in a shallow layer; piling it deep works against the even absorption and bottom browning paella needs.

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