Chicken Paella
12 ingredients
2 steps
Ingredients
- 2 boneless skinless chicken thighs (about 1/2 pound), cut 2-inch pieces
- 1/2 cup cubed fully cooked ham
- 1/3 cup chopped onion
- 1/3 cup julienned sweet red pepper
- 1 tablespoon olive oil, divided
- 1/2 cup uncooked arborio rice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons chicken broth
- 3/4 cup frozen peas, thawed
Directions
-
1In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
-
2In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
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