Chicken Paella

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I was so proud of  myself with this recipe.
I got to work and showed my co-worker Blanca my wonderful pictures.
The conversation went something like this;
“Hey, Look what I made for dinner last night,” I said.
“Oh wow,” she said, “you made chicken and rice.”
“No I didn’t, that is paella,” I said defensively.
“That is not paella, she said,  besides where are the peas?
“I don’t like peas,” I said.
“So where is the seafood,” she asked quizzically?
“I didn’t have any so I didn’t put it in there,” I retorted.
“So what exactly did you put in there,” she asked?
“Well,” I said, “I put some chicken in there.”
“Great, what else did you put in there,” she questioned?
“Rice,” I replied.
“See,” she said, “I told you, chicken and rice.”
I could see this conversation was going no where fast.
So I decided to quit while I was ahead.
So chicken paella or chicken and rice,
It’s all good.

Print Print Recipe

Chicken Paella

Ingredients:

4 bone in chicken thighs

1 tablespoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 small onion diced

1 garlic clove minced

4 tablespoons hot water

1 teaspoon saffron

1 teaspoon cumin

2 cups arborio rice

3 cups chicken stock

Directions:

Pat chicken dry and salt and pepper your chicken. In your paella pan or dutch oven heat the 2 tablespoons olive oil over medium heat. Brown chicken skin side down for about 5 minutes or until it browns nicely. Turn the chicken over and brown the other side for about 2 minutes. Remove the chicken to a plate and add the onions to the pan. Allow to cook for about 3-4 minutes and then add the garlic. saute another minute. In a small bowl combine the hot water and saffron. I used hot water from the tap. Allow the saffron to dissolve in the water, then add the cumin. Mix to combine. Pour the spice mixture into the paella pan and add the rice and chicken stock.

Mix it all together. Turn heat to high and allow rice to begin to boil. Turn heat to the lowest setting. Add the chicken pieces to the pan.

Cover the pan tightly with foil and allow to cook on the stove top for 30 minutes. Remove foil and check to see if chicken is cooked through. Serve family style so everyone can enjoy it.


Peace be with you,

Veronica

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3 Responses to “Chicken Paella”

  1. #
    1
    Arina George — October 4, 2012 at 11:53 am

    Wow ! the recipe looks very yummy and tempting.Would definitely like to prepare
    that.Also,I’m happy to locate numerous useful information here within the post.Would like
    to share the blog with my friends..:)Thanks for flagging it !!!

    Reply

  2. #
    2
    Debra Eliotseats — October 7, 2012 at 4:29 pm

    Ha Ha Ha. I like your chicken paella and you should be proud of yourself!

    Reply

  3. #
    3
    Rachael {Simply Fresh Cooking} — October 9, 2012 at 7:39 pm

    This is something I’ve always wanted to make! :) Great recipe!

    Reply

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