Home  |    Policies  |  Customer service |  Recipes

Chicken Paella
(Paella de Pollo)
Serves 6-8

Ingredients

• 4 Tablespoons Spanish Olive Oil

• 4 or 5 medium artichoke hearts

• 1/4 lb fresh green beans

• 1/2 cup frozen lima beans

• 1/2 cup finely chopped green bell pepper

• 1/2 cup finely chopped red bell pepper

• 1 (15.5 oz.) can large white beans, drained

• 3 lb. cut-up chicken

• salt and freshly ground pepper

• 2 cups short-grain Paella rice

• 6 cups water

• 2 teaspoons salt

• 1/4 teaspoon freshly ground pepper

• 1/4 teaspoon saffron, crumbled

Preparation

Heat 2 tablespoons of the oil in paella pan or large skillet over medium heat until hot.  Add all vegetables; sauté a few minutes.  Remove from pan.

Add remaining 2 tablespoons oil to same pan; increase heat to medium-high; heat until hot.  Add chicken; brown on all sides.  Season to taste with salt and pepper.  Move chicken to sides of pan.

Stir in rice.  Return vegetables to pan.  Add water, 2 teaspoons salt, 1/4 teaspoon pepper and saffron.  Bring to a boil.  Reduce heat;  simmer 15 to 20 minutes or until rice is almost done but still chewy.

Remove pan from heat.  Cover with dish towel; let stand 5 to 10 minutes before serving to finish cooking.