Recipe: Chicken Paella with Green Pea
Chicken Paella with Green Peas
This streamlined version of the classic Spanish dish comes together in less than an hour—and doesn't require a special paella pan.
- 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
- 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.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.