Ready in 45 minutes
An Intricate and Rewarding Dish
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
law5109 3y agoThis is incredible. My husband loved it. Next time I may add some mushrooms in the last step too.
rhizabhong 3y ago
BrandyAJ 3y agoIt 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.
mailinator 6y agovery good..
tyson 10y agoRepublished with Permission, National Chicken Council [I posted this recipe.]