For your next creative chicken dish, why not try my tasty version of this Spanish-inspired classic? Your family will love the juicy chicken simmered with a medley of tender-crisp veggies and nutty rice. The superb traditional Spanish seasoning includes a pinch of saffron for colour & subtle flavour. Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Chicken Paella Chicken Paella Recipe | CHEFBear.net PT55M Serves 4 1 Small Lemon 2 Tablespoons Fresh Parsley Leaves 1 Small Lemon 1/4 Teaspoon Saffron Threads 1 1/2 Tablespoons Extra-Virgin Olive Oil 1 Pound Chicken Thighs 1 Teaspoon Salt & Freshly Ground Black Pepper 1 Medium Yellow Onion 1 Tablespoon Fresh Thyme 3 Cloves Garlic 3/4 Cup Bomba Rice 1/4 Cup Dry White Wine 1 Cup Frozen Green Peas 1 Medium Red Bell Pepper In a small bowl, combine the lemon zest, juice, and saffron and set aside. In a paella pan, or Dutch oven heat the olive oil over medium-high heat. Meanwhile, season the chicken with 1/4 teaspoon of the salt and black pepper, and brown the chicken in the hot oil until browned on all sides, about 10 minutes. Transfer chicken to plate and set aside. Stir in the onions, thyme and minced garlic into the Dutch oven and saute for about 5 minutes. Stir in the rice and saute the rice for another 2 minutes. Stir in the wine and reduce by half, about 5 minutes. Stir in the saffron mixture. Return the browned chicken to the pan, and cook on medium heat covered for about 20 minutes. Stir in the peas and diced bell peppers, and saute for another 5 minutes. Garnish with the parsley and lemon wedges.

Chicken Paella

Chicken Paella Recipe


For your next creative chicken dish, why not try my tasty version of this Spanish-inspired classic? Your family will love the juicy chicken simmered with a medley of tender-crisp veggies and nutty rice. The superb traditional Spanish seasoning includes a pinch of saffron for colour & subtle flavour.

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Recipe Information

Flavor Profile

European

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

55 Minutes

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Ingredients

      • 1 Small Lemon (Zested & Juiced)
      • 2 Tablespoons Fresh Parsley Leaves
      • 1 Small Lemon (Wedged)
      • 1/4 Teaspoon Saffron Threads (Crushed)
      • 1 1/2 Tablespoons Extra-Virgin Olive Oil
      • 1 Pound Chicken Thighs
      • 1 Teaspoon Salt & Freshly Ground Black Pepper
      • 1 Medium Yellow Onion (Diced)
      • 1 Tablespoon Fresh Thyme (Minced)
      • 3 Cloves Garlic (Minced)
      • 3/4 Cup Bomba Rice
      • 1/4 Cup Dry White Wine
      • 1 Cup Frozen Green Peas
      • 1 Medium Red Bell Pepper (Seeded & Diced)

Directions

  1. In a small bowl, combine the lemon zest, juice, and saffron and set aside.
  2. In a paella pan, or Dutch oven heat the olive oil over medium-high heat. Meanwhile, season the chicken with 1/4 teaspoon of the salt and black pepper, and brown the chicken in the hot oil until browned on all sides, about 10 minutes. Transfer chicken to plate and set aside.
  3. Stir in the onions, thyme and minced garlic into the Dutch oven and saute for about 5 minutes. Stir in the rice and saute the rice for another 2 minutes.
  4. Stir in the wine and reduce by half, about 5 minutes. Stir in the saffron mixture. Return the browned chicken to the pan, and cook on medium heat covered for about 20 minutes.
  5. Stir in the peas and diced bell peppers, and saute for another 5 minutes. Garnish with the parsley and lemon wedges.



Nutrition & Cost Facts

Calories

531.0 kcal

Carbs

46.0 g

Fat

25.0 g

Protein

26.0 g

Cost Per Serving

$2.02

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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