Recipe: Chicken Paella with Green Pea

Name: Chicken Paella with Green Peas
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 1/2 teaspoon saffron threads, crushed; 3 tablespoons olive oil; 8 (6-oz.) skin-on, bone-in chicken thighs, divided; 1 teaspoon black pepper; 1 1/2 teaspoons of salt; 1 1/2 cups chopped yellow onion; 1 1/2 tablespoons chopped fresh thyme; 5 garlic cloves, minced; 1 1/2 cups uncooked Paella rice; 1/3 cup dry white wine; 3 cups unsalted chicken stock; 2 cups frozen green peas; 1 red bell pepper, torn into pieces; 3 tablespoons chopped fresh parsley

June 29, 2020

Chicken Paella with Green Peas

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

55 minutes

Calories

459

This streamlined version of the classic Spanish dish comes together in less than an hour—and doesn't require a special paella pan.

Author: Chef Justin

Ingredients

1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon saffron threads, crushed
3 tablespoons olive oil
8 (6-oz.) skin-on, bone-in chicken thighs, divided
1 teaspoon black pepper
1 1/2 teaspoons of salt
1 1/2 cups chopped yellow onion
1 1/2 tablespoons chopped fresh thyme
5 garlic cloves, minced
1 1/2 cups uncooked Paella rice
1/3 cup dry white wine
3 cups unsalted chicken stock
2 cups frozen green peas
1 red bell pepper, torn into pieces
3 tablespoons chopped fresh parsley

Directions

Stir together lemon rind, juice, and saffron in a small bowl; set aside.
Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, skin side down, until golden brown, about 6 minutes. Turn chicken over; cook until browned, about 3 minutes. Transfer chicken to a plate; repeat with remaining 4 chicken thighs. Add onion, thyme, and garlic to pan; cook, stirring often, 4 minutes. Add rice; cook, stirring often, 2 minutes. Add wine; cook until reduced by about half, about 2 minutes. Stir in lemon juice mixture, stock, and remaining 3/4 teaspoon salt. Nestle chicken, skin side up, into rice. Cover and reduce heat to medium; simmer until rice is just al dente, about 18 minutes. Uncover pan.
Add peas and red pepper pieces. Increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes. Remove from heat. Sprinkle with parsley; serve with lemon wedges.