Quick Chicken Paella
This simple Quick Chicken Paella recipe will be prepared only in one hour, and when you serve it your guests while it's enchanting and hot, you will win their heart! When you are on a time crunch and craving to make out some wonderful exotic, this recipe is the most suitable! You should always make use of great paella for getting the most crispy and crunchy dish, along with the alluring Valencia rice.
Ingredients
- 2 tbsp Fresh lemon juice
- 1 teaspoon grated lemon rind
- 3 tbsp olive oil
- 1/2 teaspoon saffron threads, crushed
- 8 (6-oz.) skin-on, bone-in chicken thighs, divided
- One and a half teaspoon kosher salt, divided
- 1 teaspoon black pepper
- One and a half cups chopped yellow onion
- 5 garlic cloves, minced
- One and a half tbsp chopped fresh thyme
- One and a half cups uncooked Bomba rice
- 3 cups unsalted chicken stock
- Lemon wedges
- one 3rd cup dry white wine
- 2 cups frozen green peas
- 1 red bell pepper, torn into pieces
- 3 chopped fresh flat-leaf parsley
Instructions
- Take a small bowl and mix lemon rind, juice and saffron in it.
- Take a skillet or 15-inch paella, stream some oil in it and heat it on medium-high heat flame. Season it by using pepper and salt. Now take the pan and thighs to it and keep the skin downside and cook it for 6 minutes and then cook for 3 minutes on another side.
- Keep it aside after the chicken is cooked thoroughly, afterwards pour garlic, onions and thyme in the pan and cook it for at least 4 minutes.
- Stir it after adding some rice in it for at least 2 minutes. Now pour the wine till it gets reduced by half, cook it for 2minutes.
- Drizzle up lemon juice, salt, stock into it.
- Keep the chicken chunks with their skin up into rice. Decrease the heat flame and cook it till the rice gets soft and tender, at least cook for 18 minutes.
- Now pour the peas and the red pepper to it and set a medium-high flame. Cook it till the rice turns brown for 5 minutes.
Notes
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