Chicken Paella#3
Submitted by kasperjr
A simplified one-skillet chicken paella with rice, tomatoes, green pepper, garlic, and chicken broth. All the Spanish-inspired flavor with none of the fuss.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minYou don’t need a paella pan or a beach bonfire to pull this off. A regular skillet and an hour will do just fine.
Chicken pieces brown in oil, then simmer in chicken broth with garlic until they’re almost cooked through. Rice, chopped tomatoes, and green pepper go in for the second half, and everything cooks together until the liquid is absorbed and the rice is tender.
It’s a stripped-down, weeknight-friendly take on paella that captures the spirit of the original without the ceremony. One pan, one hour, feeds four.
Kitchen Tips
- Brown the chicken well before adding the broth. That fond on the bottom of the skillet is flavor gold that the rice will soak up.
- Stir occasionally during the last 25 minutes to prevent the rice from sticking to the bottom and burning.
- Don’t lift the lid too often while the rice cooks. Each peek releases steam and extends the cooking time.
Ingredients
Directions
In skillet brown chicken in oil; pour off fat, add broth and garlic.
Cover, cook on low 15 minutes; add remaining ingredients.
Cover, cook 25 minutes more or until liquid is absorbed.
Stir now and then. Serves 4.
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