Island Chicken Paella

Island Chicken Paella

5 reviews, 4 star(s). 80% would make again

Ready in 45 minutes

An Intricate and Rewarding Dish


2 pounds bone-in skinless chicken drumsticks and thighs
2 teaspoons Extra-Virgin Olive Oil
1 medium onion; sliced into thin wedges
4 cloves Garlic; chopped
1 cup long-grain rice
1 1-oz can diced tomatoes
1.5 14-oz cans chicken broth; (or 3 cups homemade chicken broth) + 1/4 cup water
2 tablespoons Capers
1/4 teaspoon Cayenne pepper
12 whole Spanish olive; (green with pimento), sliced
1/2 cup frozen peas; thawed
1/2 7-oz jar roasted peppers or 1 large roasted red pepper; cut into strips

Original recipe makes 4



In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside. Add onion and garlic, sauteing until translucent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes. Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls.


Republished with Permission, National Chicken Council

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Comment or review

This is incredible. My husband loved it. Next time I may add some mushrooms in the last step too.
law5109 3y ago

It came out great. I didnt use the olives though. No one in my house likes them except me. It was very filling and we had leftovers.
BrandyAJ 3y ago

very good..
mailinator 6y ago

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

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