Valencia Chicken Paella

Description
Makes 6 servings.

Ingredients

 * 2 to 2 1/2 pounds broiler-fryer chicken parts, skinned
 * 1 teaspoon ground black pepper
 * 1 tablespoon olive oil
 * 1 cup uncooked medium or long grain rice
 * 1 medium onion, chopped
 * 2 cloves garlic, minced
 * 1 1/2 cups reduced-sodium chicken broth
 * 2 medium tomatoes, chopped
 * 1/2 teaspoon dried rosemary leaves or 1 teaspoon fresh rosemary
 * 1/2 teaspoon paprika
 * 1/2 teaspoon dried thyme
 * 1/4 to 1/2 teaspoon ground saffron or 1/4 teaspoon turmeric
 * 1 bay leaf
 * 1 10-ounce package frozen green beans
 * 1 small red or green pepper, cut into strips
 * 1/2 cup frozen green peas

Directions
Season chicken with pepper. Add to hot oil in Dutch oven or "paellero" and cook over medium-high heat, about 5 minutes, turning to brown on both sides. Remove from skillet; keep warm. Add rice, onion and garlic. Cook, stirring, until onion is transparent and rice is lightly browned, about 7 minutes. Add broth, tomatoes, rosemary, paprika, thyme, saffron and bay leaf. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add chicken pieces, green beans, red pepper and peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.