Chicken Paella Recipe
- cook TIME 33 mins
- prep TIME 7 mins
- total TIME 40 mins
Ingredients (18)
- 16 oz skinless boneless chicken thighs cut into small chunks
- 6 oz white mushrooms quartered
- 2 oz red bell peppers diced
- 2 oz onions diced
- 2 oz green peas
- 1 1/2 cups uncooked long-grain rice
- 2 tbsp olive oil
- 1 fl oz white wine
- 2 cups unsalted chicken broth
- 1 tbsp garlic minced
- 1/2 tbsp Cajun seasoning
- 1/4 tsp turmeric
- 1 tsp paprika
- 1/8 tsp saffron
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken thigh skin-side down on a chopping board. Use a sharpened knife to slice under and cut along the back of the bone. Discard the bone. Pull off the skin of the chicken thighs with your hand; discard the skin. Cut the skinless, boneless chicken thighs crosswise into strips, then slice those strips into small chunks.
Place your mushrooms stem-side up on the cutting board. Slice them in half, then cut those halves crosswise to quarter.
Slice off four sides of the red bell pepper, about 3/4 inch away from the core. Trim off any excess seeds and discard the core and the seeds. Cut the flesh lengthwise into strips. Stack the strips and slice them crosswise to dice.
Halve the onion and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.
Cook:
Sauté the garlic and onion: Place a shallow cast iron pan over medium heat, and add 2 tbsp olive oil, 1 tbsp minced garlic, and 2 oz diced onion. Sauté for about 1 minute until the garlic is fragrant, and the onion is slightly translucent.
Add the white mushrooms: Add 6 oz diced white mushrooms to the pan. Stir occasionally to cook for 3 minutes.
Combine the chicken thighs: Add 16 oz skinless, boneless chicken thighs to the same pan. Stir-fry for another 2 minutes.
Add the green peas, red bell pepper, lemon juice, white wine, spices, and herbs: In the same pan, add 2 oz green peas, 2 oz diced red bell peppers, 1 fl oz white wine, 1/4 tsp turmeric, 1 tsp paprika, 1/2 tbsp Cajun seasoning, 1/8 tsp saffron, 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Stir to cook for 2 minutes.
Combine the rice: Add 1 1/2 cups uncooked long-grain rice and 2 cups unsalted chicken broth to the pan. Stir well. Cover the lid and let all the ingredients simmer on low heat for 25 minutes. Turn off the heat.
Garnish and serve: Transfer your desired portion onto a platter. Garnish with 2 tbsp chopped parsley. Enjoy!
