Name: Chicken Paella
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces -; 1/2 cup cubed fully cooked ham -; 1/3 cup chopped onion -; 1/3 cup julienned sweet red pepper -; 1 tablespoon olive oil, divided -; 1/2 cup uncooked arborio rice -; 1/2 teaspoon ground turmeric -; 1/2 teaspoon ground cumin -; 1/2 teaspoon minced garlic -; 1/8 teaspoon salt -; 1 cup plus 2 tablespoons chicken broth -; 3/4 cup frozen peas, thawed -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Paella

1. 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces -

2. 1/2 cup cubed fully cooked ham -

3. 1/3 cup chopped onion -

4. 1/3 cup julienned sweet red pepper -

5. 1 tablespoon olive oil, divided -

6. 1/2 cup uncooked arborio rice -

7. 1/2 teaspoon ground turmeric -

8. 1/2 teaspoon ground cumin -

9. 1/2 teaspoon minced garlic -

10. 1/8 teaspoon salt -

11. 1 cup plus 2 tablespoons chicken broth -

12. 3/4 cup frozen peas, thawed -

How to cook deliciously - Chicken Paella

1. Stage

In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons olive oil. Cook until the chicken is browned on all sides. Remove the mixture to a bowl using a slotted spoon.

2. Stage

In the same skillet, saute the rice in the remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt.

3. Stage

Return the meat and vegetable mixture to the skillet, lightly tossing to combine. Pour in the broth. Bring the mixture to a boil, then reduce the heat to medium. Cover the skillet and simmer until the rice is tender, 30 to 35 minutes. Stir in the peas.