Preparation
Total Time
Serves
- 8Maple Leaf Prime RWA Chicken Thighs
- 3Maple Leaf Original Smokies, chopped
- 1cup yellow saffron rice
- 2cups chicken stock
- 1Spanish onion, sliced
- 1medium red pepper, sliced
- 1389 ml can diced tomato with juices
- 1tsp smoked paprika
- 1cup frozen peas, thawed
- ½tbsp vegetable oil
- 2cloves garlic, minced
- Salt
- Pepper
- Parsley – optional
- Lemon – optional
- Heat oil in a large nonstick skillet over medium high heat. Brown chicken about 3 to 4 minutes per side and remove onto a platter. Remove all but 2 tbsp of rendered fat from skillet.
- Add peppers, onions and sausage to skillet and cook for about 5 minutes until browned.
- Add garlic, paprika and rice and cook 1 minute longer stirring well to coat.
- Add tomatoes, chicken stock and peas and mix well. Add chicken back to pan and cover with a tight fitting lid.
- Cook for 50 minutes or until rice is cooked through and chicken has reached an internal temperature of 165 degrees.
- Allow paella to stand for 5 minutes before serving. Garnish with parsley and lemon if using.
Try using Maple Leaf Prime RWA Chicken Legs in place of thighs!
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