Chicken Paella
The Dinner (Most of) Your Family Will Love
Servings: 4
Ingredients
- 2 tbsp olive oil, divided
- 2 boneless skinless chicken thighs or chicken breasts, cut into nuggets
- salt and pepper, to taste
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 pint cherry tomatoes
- 1 garlic clove minced
- 2 tbsp chopped parsley
- 1 cup basmati rice
- 2 ½ cups cups chicken stock (or 2 ½ cups water with 2 tsp consomé)
- ½ lemon, sliced into wedges
Instructions
- Heat 1 tbsp olive oil over high heat. Season chicken well with salt and pepper. Add chicken to the pan and cook until browned on all sides. Set aside.
- Add remaining tbsp olive oil to the pan. Add peppers and tomatoes and sauté for a few minutes, until softened. Add garlic. Cook for 3 additional minutes. Add half the parsley and the rice. Cook for a few minutes, until it has absorbed the oil.
- Add chicken stock and return chicken to the pan. Stir all ingredients together. Reduce heat to medium-low and cook for 15-20 minutes. Don’t stir! A good paella is always crusty on the bottom.
- Once the liquid is absorbed, remove from heat. Cover with a clean tea towel and let sit for 5 minutes. Serve with the remaining parsley and lemon.
