Valencia Chicken Paella

Description
Makes 6 servings.

Ingredients

 * 2 to 2½ 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
 * 1½ cups reduced-sodium chicken broth
 * 2 medium tomatoes, chopped
 * ½ teaspoon dried rosemary leaves or 1 teaspoon fresh rosemary
 * ½ teaspoon paprika
 * ½ teaspoon dried thyme
 * ¼ to ½ teaspoon ground saffron or ¼ teaspoon turmeric
 * 1 bay leaf
 * 1 x 10-ounce package frozen green beans
 * 1 small red or green pepper, cut into strips
 * ½ cup frozen green peas

Directions

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