Paella recipe

Step by Step

Step 1

Heat olive oil over medium heat in a large skillet. Sprinkle chicken thighs on all sides with liquid smoke if using, salt and pepper and put in the skillet skin side down. Cook, turning, until browned on all sides, about 10 minutes.

Step 2

Remove chicken thighs to a plate, pour off some of the fat in skillet and return to heat. Add onion, garlic, pepper and sausage; saute 3 minutes or until onion is softened. Stir in rice, oregano, turmeric and saffron; saute 2 minutes. Add broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes.

Step 3

Place chicken thighs in a single layer on top of rice; top with peas. Cover with foil and cook on medium-low 15 minutes or until rice is tender and chicken thighs are cooked through. Stir, season to taste with additional salt and pepper and serve.

Ingredient

Olive oil

1 tablespoon 0.5 fl. ozs
Garlic

3 cloves 3 cloves
Dried oregano

2 teaspoons 2 teaspoons
Frozen peas

1 cup 1 cup
Chopped onion

2 cup 2 cup
Low sodium chicken broth

2 cups 2 cups
Bell pepper

1 red 1 red
Turmeric

2 teaspoons 2 teaspoons
Chicken thighs

2 pounds 2 pounds
Smoked sausage or chorizo

2 pound 2 pound
Uncooked arborio rice

1 cup 1 cup
(14 1/2 ounces) diced tomatoes

1 can 1 can

Paella recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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