Chicken Paella

🛒 Ingredients

• Chicken Thigh (boneless, skinless) 100 g · 165 kcal
• Bomba Rice 50 g · 180 kcal
• Olive Oil 9 g · 81 kcal
• Onion 25 g · 10 kcal
• Garlic 3 g · 5 kcal
• Red Bell Pepper 33 g · 10 kcal
• Green Beans 25 g · 8 kcal
• Canned Diced Tomatoes 67 g · 13 kcal
• Chicken Broth 125 g · 19 kcal
• Saffron threads 0 g · 0 kcal
• Smoked Paprika 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces with salt and pepper, then brown them in a paella pan with olive oil over medium-high heat until golden on all sides. Remove the chicken and set aside.
2. Add chopped onion and bell pepper to the pan, sautéing until softened, about 5-7 minutes. Stir in minced garlic, green beans, and smoked paprika, cooking for another minute until fragrant.
3. Pour in the diced tomatoes and cook down for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. Add the rice and stir to coat all the grains with the tomato mixture and oil.
4. Return the chicken to the pan, nestling it among the rice and vegetables. Dissolve saffron threads in warm chicken broth, then pour the broth evenly over the rice.
5. Bring to a simmer, then spread the rice evenly and resist stirring from this point onwards. Cook on medium-low heat for about 15-20 minutes, or until most of the liquid is absorbed and the rice is al dente.
6. Increase heat slightly for the last 5 minutes to create a "socarrat" (crispy bottom layer) if desired, listening for a crackling sound. Remove from heat, cover with foil or a lid, and let rest for 5-10 minutes before serving.