Creado con IA
Spanish Chicken Paella
60 min 342 kcal por ración Media
Ingredientes
4 Raciones
- boneless, skinless chicken thighs600 g
- short-grain rice200 g
- red bell pepper, diced150 g
- green bell pepper, diced150 g
- medium onion, diced150 g
- garlic, minced9 g
- diced tomatoes400 g
- chicken broth480 ml
- smoked paprika2 g
- ground cumin2 g
- black pepper1 g
- salt3 g
- olive oil30 ml
Preparación
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 3
In the same skillet, add the remaining olive oil and sauté the diced onion, red bell pepper, and green bell pepper until softened, about 5 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the smoked paprika, ground cumin, black pepper, and salt.
- 6
Add the short-grain rice and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted.
- 7
Pour in the diced tomatoes and chicken broth, stirring to combine.
- 8
Return the browned chicken thighs to the skillet, nestling them into the rice mixture.
- 9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
