• Paella Valenciana

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  • 1 tablespoon olive oil
    2 cups diced onion
    4 medium garlic cloves, crushed
    3/4 pound boneless, skinless chicken thighs
    1/2 cup Valencia rice
    1 1/2 cups fat-free, low-salt chicken broth
    2 large tomatoes cut into eighths
    1/2 cup sliced, canned roasted red pepper
    1 cup fresh or frozen peas
    1/4 teaspoon saffron strands
    Salt and freshly ground black pepper, to taste
    Heat the oil in large, nonstick skillet. Add the onion and saute 1 minute. Add the garlic and cook 1 minute. Add the chicken thighs and brown on all sides, about 2 minutes. Add the rice and saute 1 minute. Add the chicken broth, tomatoes, roasted red pepper, peas and saffron. Bring to a simmer and cook 15 minutes. Liquid should be absorbed and rice cooked through. Season to taste with the salt and pepper.
    Makes 2 servings.
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