Chicken Paella
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Olive Oil1 tbsp
Dark Chili Powder1 tsp
Ground Cumin1 tsp
Ground Coriander1 cup
Extra-Virgin Olive Oil1 cup
Yellow Onion (diced)1 cup
Red Bell Pepper (diced)1 cup
Celery (diced)2 sprigs
Marjoram (fresh)1 sprig
Thyme (fresh)2 tbsps
Garlic (minced)3 cup
Tomato Puree2 cups
Grain Rice (long-)4 cups
Chicken Stock1
LemonDirections:
1
Remove and let rest
2
For the chicken: Preheat the oven to 325 degrees F
3
Heat a large enameled cast-iron pot over medium-high heat, and add the oil
4
Mix the chili powder, cumin and coriander together in a bowl
5
Sprinkle the chicken liberally with salt and pepper and the spice mixture
6
Add the chicken to the pot, skin-side down, and sear until the skin is golden brown; flip, and sear for another 3 minutes
7
Remove the chicken thighs to a small baking sheet and transfer to the oven
8
Bake until the chicken reaches an internal temperature of 165 degrees F
9
For the rice: Heat the olive oil over medium-high heat in the pot that was used for the chicken
10
Add the onions, peppers, celery, marjoram and thyme
11
Season with salt and pepper
12
Cook until the onions become translucent, then add the garlic; cook for another 3 minutes
13
Add tomato puree and cook for 2 minutes
14
Add the rice and saute for 2 minutes
15
Add the chicken stock, bring to a boil and then reduce to a low simmer
16
Place in the oven and cook for 20 minutes, or until rice is cooked
17
Let the rice sit for at least 5 minutes, then fluff with a fork
18
Add the cilantro, and season to taste with salt, pepper and lemon juice
19
Garnish with avocado and olives