How To Make Spring Chicken Paella
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Serves:
Ingredients
- 2 chicken breasts, boneless and skinless, cut into small pieces
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1 cup of green peas
- 1 cup of asparagus, chopped
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron threads
- 1 lemon, sliced
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
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Heat olive oil in a large skillet or paella pan over medium heat. Add the chicken pieces and cook until browned. Remove from the pan and set aside.
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In the same pan, add the diced onion and minced garlic. Cook until softened.
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Add the diced bell pepper, cherry tomatoes, green peas, and asparagus to the pan. Cook for a few minutes until slightly tender.
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Stir in the Arborio rice and sauté for a couple of minutes to coat the grains with the oil and flavor.
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Pour in the chicken broth, smoked paprika, saffron threads, and season with salt and pepper. Give it a good stir to combine. Bring the mixture to a simmer.
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Reduce the heat to low and cover the pan. Let the rice cook for about 20-25 minutes until the liquid is absorbed and the rice is tender.
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Meanwhile, preheat the oven to 350°F (180°C).
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Once the rice is cooked, arrange the browned chicken pieces and lemon slices on top. Place the pan in the preheated oven and bake for 15-20 minutes until the chicken is cooked through.
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Remove from the oven and let it rest for a few minutes. Serve hot garnished with fresh parsley, if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 54mg
- Sodium : 800mg
- Total Carbohydrates : 65g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 25g
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