Chicken Paella

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[edit] Description

Makes 6 servings.

[edit] Ingredients

• 12 Chicken thighs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup uncooked rice
• 1 medium Onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1 can (8 ounces) stewed tomatoes, undrained and chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground saffron
• 1 small red pepper, cut into strips
• 1 small green pepper, cut into strips
• 1/2 cup frozen green peas

[edit] Directions

Season Chicken with salt and pepper. Add to hot oil in Dutch oven or "paellero" and cook over medium-high heat. Turn to brown both sides; remove from skillet; keep warm. Add rice, Onion and garlic. Cook, stirring, until Onion is transparent and rice is lightly browned. Add broth, tomatoes and juice, paprika, oregano and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add Chicken pieces, pepper strips and Peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.