Sunny Chicken Paella

14 ingredients
9 steps

Ingredients

  • 4 chicken legs
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 tablespoon olive oil or 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • 34 teaspoon turmeric
  • 1 pinch cayenne pepper
  • 1 (19 ounce) can tomatoes
  • 3 cups chicken stock
  • 2 cups long-grain rice
  • 1 sweet red pepper, cut in strips
  • 1 cup peas, fresh or frozen

Directions

  1. 1
    Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
  2. 2
    Remove and set aside.
  3. 3
    Drain fat from pan.
  4. 4
    Cook onions and garlic, stirring, for 3 minutes.
  5. 5
    Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
  6. 6
    Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
  7. 7
    Add stock and rice; bring to boil.
  8. 8
    Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
  9. 9
    Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.

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