Ingredients
-
2 - 3
-
3
-
-
1
-
2
-
1
-
1
-
3
-
2
-
1
-
12
-
1
-
1
-
-
Directions
Chicken Paella, This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make , We’ve just returned from a trip to Spain and I wanted to make a chicken paella dish similar to those we had loved there This recipe was quite wonderful I made it with boneless skinless chicken breasts and used Spanish olives The only change I made to this recipe was that I added a few shakes of turmeric to give it that traditional yellowish tinge (in Spain, they use saffron) Definitely a keeper my husband and I loved it!
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Steps
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1
Done
|
In a Large Deep Non-Stick Skillet, or a Paella Pan With Cover, Warm Olive Oil Over Medium-High Heat. |
|
2
Done
|
Season the Chicken With Salt and Pepper on All Sides. |
|
3
Done
|
Add the Chicken, and Brown on All Sides. |
|
4
Done
|
Remove Chicken; Set Aside. |
|
5
Done
|
Add in the Onion and Garlic, Saute Until Translucent. |
|
6
Done
|
Stir in the Rice, Cook For 1 Minute. |
|
7
Done
|
Add in Tomatoes, Chicken Broth, Capers and the Cayenne Pepper. |
|
8
Done
|
Press Chicken Pieces Down Into the Liquid. |
|
9
Done
|
Cover the Pan, and Bring the Liquid to a Slow Simmer; Reduce the Heat to Very Low. |
|
10
Done
|
Cook Until the Rice Is Tender (about 30-40 Minutes). |
|
11
Done
|
Top With Olives and Peas; Stir Very Gently. |
|
12
Done
|
Arrange the Pepper Strips on Top of the Paella. |
|
13
Done
|
Cover the Pan Again, Cook For 3-4 Minutes, or Until the Peas Are Hot. |
