Mediterranean Chicken Paella |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too. For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste. Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
2 tablespoons fresh minced garlic |
1 teaspoon dried chili pepper flakes (optional or to taste) |
1 small red bell pepper, seeded and chopped |
1 cup frozen artichoke heart, thawed (or use canned drained) |
3/4 cup sliced pitted olive (use green or black) |
1 (14 ounce) can chicken broth |
1 cup water (or use 1 cup chicken broth with the a 14-ounce can) |
1 cup uncooked long-grain white rice |
1 teaspoon salt (or to taste) |
1/2 teaspoon paprika |
1 pinch saffron thread |
black pepper |
2 cups cooked chicken, chopped |
3/4 cup frozen green pea, thawed |
Directions:
1. Heal oil in a large skillet over medium heat.
2. Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
3. Add in artichokes and olives; cook, stirring for 2 minutes.
4. Add in broth and water; bring to a boil.
5. Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
6. Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
7. Season with more salt and pepper if desired.
8. Remove from heat; let stand for 5 minutes, then fluff with a fork.
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