“A variation from the classic paella. From Canadian Living magazine. When I make this dish, I choose to use chicken breast instead.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
  2. Remove and set aside.
  3. Drain fat from pan.
  4. Cook onions and garlic, stirring, for 3 minutes.
  5. Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
  6. Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
  7. Add stock and rice; bring to boil.
  8. Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
  9. Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.

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