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Chicken Paella with Saffron, Red Pepper and Peas https://www.metro.ca/userfiles/image/recipes/paella-de-poulet-avec-safran-poivron-rouge-et-pois-10813.jpg PT40M PT35M PT1H15M
Heat oil in a large pan over medium-high heat.Season chicken with salt and Pepper.Add chicken to pan and cook 8-10 minutes, flipping halfway, then remove.While chicken is cooking: zest and press 1/2 of the lemon juice.Slice remaining 1/2 into wedges.Chop the onion and the thyme.Mince the garlic.Dissolve broth cube(s) in boiling water (2 cups per cube).In a bowl, stir together the lemon zest, lemon juice and saffron.Add the rice, onion, garlic, and thyme to the pan and toast for about 2-3 minutes.Stir in the white wine, lemon mixture and broth into the rice, add a pinch of salt and let simmer for about 10 minutes.Add the chicken, the peas and the pepper into rice, cover the pan and let cook for another 10 minutes, or until most of the liquid is absorbed.Serve paella in plates and accompany with lemon wedges.Source: Missfresh.com
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2 cups (500 mL) chicken broth 1 lemon 2 garlic cloves 6 chicken thighs 1 Tbsp. (15 mL) olive oil 1 yellow onion 1 cup (250 mL) green peas 1 red bell pepper 3/4 cup (180 mL) arborio rice 1/2 tsp. (2 1/2 mL) American saffron américain 4 g thyme 2 1/2 Tbsp. (37 1/2 mL) white wine for cooking
Chicken Paella with Saffron, Red Pepper and Peas

Chicken Paella with Saffron, Red Pepper and Peas

Rate this recipe
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2
servings
0:40
Preparation
0:35
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    chicken broth
  • 1
    lemon
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  • 2
    garlic cloves
  • 6
    chicken thighs
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    5.05/kg


  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    yellow onion
  • 1 cup
    (250 mL)
    green peas
  • 1
    red bell pepper
  • 3/4 cup
    (180 mL)
    arborio rice
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    FLOATING LEAF RICE

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  • 1/2 tsp.
    (2 1/2 mL)
    American saffron américain
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  • 4 g
    thyme
  • 2 1/2 Tbsp.
    (37 1/2 mL)
    white wine for cooking
Imprimer ma sélection

Preparation

Heat oil in a large pan over medium-high heat.

Season chicken with salt and Pepper.

Add chicken to pan and cook 8-10 minutes, flipping halfway, then remove.

While chicken is cooking: zest and press 1/2 of the lemon juice.

Slice remaining 1/2 into wedges.

Chop the onion and the thyme.

Mince the garlic.

Dissolve broth cube(s) in boiling water (2 cups per cube).

In a bowl, stir together the lemon zest, lemon juice and saffron.

Add the rice, onion, garlic, and thyme to the pan and toast for about 2-3 minutes.

Stir in the white wine, lemon mixture and broth into the rice, add a pinch of salt and let simmer for about 10 minutes.

Add the chicken, the peas and the pepper into rice, cover the pan and let cook for another 10 minutes, or until most of the liquid is absorbed.

Serve paella in plates and accompany with lemon wedges.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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