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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make. Ingredients:
2 -3 lbs chicken pieces (with skin on or off) |
3 tablespoons olive oil |
salt and pepper |
1 medium onion, sliced into thin wedges |
2 tablespoons fresh minced garlic |
1 cup long-grain white rice, uncooked |
1 (14 1/2 ounce) can diced tomatoes |
3 cups chicken broth |
2 tablespoons capers |
1 teaspoon cayenne pepper (or to taste) |
12 spanish olives, green with pimento, sliced (or more if desired) |
1 cup frozen peas, thawed |
1 (7 ounce) jar roasted sweet peppers or 1 large roasted red pepper, cut into strips |
Directions:
1. In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
2. Season the chicken with salt and pepper on all sides.
3. Add the chicken, and brown on all sides.
4. Remove chicken; set aside.
5. Add in the onion and garlic, saute until translucent.
6. Stir in the rice, cook for 1 minute.
7. Add in tomatoes, chicken broth, capers and the cayenne pepper.
8. Press chicken pieces down into the liquid.
9. Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
10. Cook until the rice is tender (about 30-40 minutes).
11. Top with olives and peas; stir very gently.
12. Arrange the pepper strips on top of the paella.
13. Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
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