Chicken and peas Paella

Name: Chicken and peas Paella Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: uncooked Paella rice (short grain) 2.5 cup; Olive Oil 8 tbsp; Chicken Thigh 9 thigh bone & skin removed bite sized pieces; Garlic (diced) 2 tsp; Paprika 2 tsp; Tomato Puree 10.5 oz; Saffron 4 threads; Peas frozen 0.5 cup; chicken broth (prepared) 5 cup; Rosemary sprig fresh 2; Salt 2 tsp

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

uncooked Paella rice (short grain), 2.5 cup Olive Oil, 8 tbsp Chicken Thigh, 9 thigh, bone & skin removed, bite sized piecesGarlic (diced), 2 tspPaprika, 2 tsp Tomato Puree, 10.5 ozSaffron,4 threadsPeas, frozen, 0.5 cup chicken broth (prepared) , 5 cup Rosemary sprig, fresh, 2Salt, 2 tsp

Directions

preheat oven to 450
bring stock to simmer in seperate pot
heat oil in paella pan over high
keep moving around to ensure even colour on all sides
add garlic and cook till golden brown (do not burn)
add paprika and tomato puree
add rice and stir to coat
add stock (double the amount of rice by volume)
add saffron and salt to taste
stir now to evenly distribute (last time you will stir)
it will look like soup but as the rice cooks all the liquid will absorb
cook on stovetop for 20 min,
sprinkle thawed peas on top
transfer pan to oven for 10 min (or until all liquid is gone and rice on bottom is browned but not burnt)
take out and let rest for 5 min. mix everything and serve.

Serving Size: 8 equal portions

Number of Servings: 8

Recipe submitted by SparkPeople user AVELANCH.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving