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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.
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