Easy Chicken Paella

The rice is perfectly tender and scented with saffron, there are red bell peppers and onions for flavor and texture, and the chicken is soft and moist. You’ll want to make it again and again.


4 tablespoons olive oil, divided
1 large sweet Vidalia onion or yellow onion, diced small
1 red bell pepper, trimmed, seeded, and diced small
3 cloves of garlic, pressed or finely minced
about 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
1.1 pounds Bomba Rice (about 2 1/2 cups)
4 cups (32 ounces) low-sodium chicken broth
1 packet Paellero (contains garlic, salt, paprika, corn flour, pepper, clove, saffron)
one 15-ounce can petite diced tomatoes
1 cup water (or additional chicken broth), as necessary
1 cup peas (I used frozen that I added straight from freezer)
1/4 to 1/3 cup fresh flat-leaf Italian parsley, minced
salt and pepper, to taste
lemon wedges, for garnishing


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