Chicken Paella

by CookingLight of Allrecipes

(Spanish, Chicken, Rice, Peas)

Yield: 8 servings
(Each: 1 thigh and about ½ cup rice mixture)
Active Time:30 min
Total Time: 55 min

Ingredients

1 tsp lemon zest
2 Tbsp fresh lemon juice
½ tsp saffron threads, crushed
3 Tbsp EVOO
8 (6 oz) skin-on, bone-in chicken thighs, divided
1 tsp black pepper
1½ tsp Kosher salt, divided
1½ C yellow onion, chopped
1½ Tbsp fresh thyme, chopped
5 garlic cloves, minced
1½ C Bomba rice, uncooked
⅓ C dry white wine
3 C unsalted chicken stock
2 C frozen green peas
1 red bell pepper, torn into pieces
3 Tbsp fresh flat-leaf parsley, chopped
Lemon wedges
Instructions

1. Stir together lemon rind, juice, and saffron in a small bowl; set aside.
2. Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high.
3. 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.
4. Turn chicken over; cook until browned, about 3 minutes. Transfer chicken to a plate; repeat with remaining 4 chicken thighs.
5. Add onion, thyme, and garlic to pan; cook, stirring often, 4 minutes.
6. Add rice; cook, stirring often, 2 minutes.
7. Add wine; cook until reduced by about half, about 2 minutes.
8. Stir in lemon juice mixture, stock, and remaining 3/4 teaspoon salt.
9. 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.
10. 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.

Nutritional Information
Calories: 459
Fat: 18g	Saturated fat: 4g	Unsaturated fat: 14g
Protein: 40g	Carbohydrate: 38g	Fiber: 4g
Sugars: 4g	Added sugars: 0g
Sodium: 589mg	Calcium: 2%	Potassium: 4% DV