Chicken Paella
A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the soarant, or crispy layer of rice crust on the bottom that's the most prized part of the dish.
Equipment
- Cutting Board and knife
- Large skillet and burner
- Rubber Spatula
- Serving Spoons
Ingredients
- 1 tbsp olive oil
- 2 2oz chicken thighs skinless, cut into small bites
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 cup broccoli chopped
- ¼ tsp saffron threads crushed
- 4 cups brown rice cooked
- ½ cup chicken broth
- 1 red bell pepper jullienned
- 2 tbsp fresh parsley chopped
- ¾ tsp salt divided
- ¼ tsp black pepper freshly ground, divided
Instructions
- Sprinkle chicken with ¼ teaspoon salt and the remaining ⅛ teaspoon black pepper.
- Add chicken to pan, and cook for 2 minutes on each side or until browned.
- Add onion, red bell pepper, and garlic to the pan; cook 2 minutes or until tender, stirring frequently.
- Stir in the saffron; cook for 1 minute.
- Add remaining ¼ teaspoon salt, rice and broth to the pan; bring to a boil.
- Cover, reduce heat, and simmer for 5 minutes.
- Add peas and remove from heat, and stir the parsley.
- Let stand for 3 minutes.