This is a go-to filling main dish and it is extremely cheap to make. It’s really delicious with dried cured Spanish chorizo, but this time I made it without since I did not have it. You can make it without onions and it is infinitely adaptable. You could add frozen green peas, jarred pimientos, capers, olives, ect… I added tomato paste into it this time, but you don’t have to add tomato paste.
Chicken Paella
Servings 4 Servings
Equipment
- Pot with lid (cast iron dutch oven is what I use)
Ingredients
- 2 tbsp Olive oil
- 1 lb Chicken skinless legs or thighs (not white meat)
- 1/2 Bell pepper (can use canned pimientos)
- 1/2 Onion (optional, diced)
- 1 tsp Minced garlic (optional)
- 1 tbsp Tomato paste (optional)
- 2 1/4 cup Chicken broth
- Smoked paprika
- Salt
- Pepper
- 1 pinch Saffron threads
- 1 Bay leaf
- 1 cup Bomba rice
- 1/2 cup Frozen peas (optional)
- 3 tbsp Capers (optional)
- Green part of green onion (optional, low fodmap option for onion)
- 1/2 cup Dried and cured Spanish chorizo
Instructions
- First dice the fresh bell pepper and onion.
- Sprinkle chicken generously with smoked paprika, salt, and pepper. Brown the chicken over medium high heat for about 3-4mins per side.
- Take chicken out once browned and lower heat to low. Add onion and fresh pepper and cook until softened, about 4 minutes.
- Add the chicken broth and scrape the burned bits on the bottom. Ass saffron threads, garlic if using, tomato paste, and Spanish chorizo. bring broth to a boil.
- Add rice once broth boils. Add chicken pieces back in put the lid on. Cook over low heat without touching for 20 minutes.
- Add in frozen peas or capers. Put lid back on and cook for an extra 5 mins.