Directions:
- Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
- When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
- Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
- Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
- Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
- Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
- Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
- Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella.
- After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
- Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 963.36 Kcal (4033 kJ) | ||
| Calories from fat | 406.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.12g | 69% | |
|---|---|---|---|
| Cholesterol | 204.08mg | 68% | |
| Sodium | 1341.48mg | 56% | |
| Potassium | 1268.89mg | 27% | |
| Total Carbs | 83.42g | 28% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 6.35g | 25% | |
| Protein | 57.04g | 114% | |
| Vitamin C | 69.6mg | 116% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 23.8mg | 132% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 111.97 Kcal (469 kJ) | ||
| Calories from fat | 47.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 69% | |
|---|---|---|---|
| Cholesterol | 23.72mg | 68% | |
| Sodium | 155.91mg | 56% | |
| Potassium | 147.48mg | 27% | |
| Total Carbs | 9.7g | 28% | |
| Sugars | 0.71g | 25% | |
| Dietary Fiber | 0.74g | 25% | |
| Protein | 6.63g | 114% | |
| Vitamin C | 8.1mg | 116% | |
| Vitamin A | 0.1mg | 40% | |
| Iron | 2.8mg | 132% | |
| Calcium | 10.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pico De Gallo Chicken Quesadillas
Tomatoes, diced, Onion, finely chopped, Limes, juiced and 11 more.. -
Chicken and Corn Soup with Chile-Mint Salsa
Jalapenos, Garlic cloves, coarsely chopped and 18 more.. -
Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
Olive oil plus more for slate and 16 more.. -
Spanish Rice Chicken II
Olive oil, divided, Whole chicken , cut into pieces and 8 more.. -
Healthy Shepherd's Pie
Olive oil or 1/2 oz vegetable oil, Peeled chopped carrots and 16 more.. -
Chicken and Sausage Jambalaya
Olive oil, Chicken, cut into 8 pieces, Onions, chopped and 11 more.. -
Chili Chicken Soup
Olive oil, Chicken, Onion, Bell pepper, Tomatoes and 6 more.. -
Shrimp, Sausage and Quinoa Jambalaya
Low sodium chicken broth, divided, Quinoa, Olive oil and 8 more.. -
Roasted Tomatoes
Tomatoes, Fresh rosemary, Kosher salt, Pepper, Olive oil and 2 more..
Also Try
-
-
Paella Esmeralda (Emerald Paella)
Vegetable broth, Chopped parsley, Dried basil, Saffron and 10 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
