Special Diets

Island Chicken Paella

• From: National Chicken Council

Ingredients

• 2 lbs bone-in, skinless chicken drumsticks and thighs

• 2 tsp olive oil

• 1 med onion, sliced into thin wedges

• 4 cloves garlic, chopped

• 1 cup long-grain rice

• 1 14.5 oz can, diced tomatoes

• 1 1/2 14 oz cans, chicken broth

• 1/4 cup water

• 2 Tbs capers

• 1/4 tsp cayenne pepper

• 12 Spanish olives (green with pimento), sliced

• 1/2 cup frozen peas, thawed

• 1 large roasted red pepper, cut into strips

A paella is the perfect one-pan party dish, this version includes capers, green olives, and roasted red peppers.

Directions

• In a large, deep, non-stick skillet or paella pan with cover, warm olive oil over medium-high heat. Add the chicken and brown on all sides; remove chicken and set aside. Add onion and garlic, sautéing until translucent.
• Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, water, capers, and cayenne pepper. Press chicken pieces down into the liquid.
• Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes.
• Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot.
• Serve in shallow bowls.