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Makes 6 servings.



  1. Season chicken with salt and pepper.
  2. 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.
  3. Add rice, onion and garlic. Cook, stirring, until onion is transparent and rice is lightly browned.
  4. Add broth, tomatoes and juice, paprika, oregano and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes.
  5. Add chicken pieces, pepper strips and Peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.