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Valencia Chicken Paella

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Makes 6 servings.



Ingredients Needed For Valencia Chicken Paella
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* 2 to 2 1/2 pounds broiler-fryer Chicken parts, skinned
* 1 teaspoon ground black pepper
* 1 tablespoon olive oil
* 1 cup uncooked medium or long grain rice
* 1 medium Onion, chopped
* 2 cloves garlic, minced
* 1 1/2 cups reduced-sodium chicken broth
* 2 medium tomatoes, chopped
* 1/2 teaspoon dried rosemary leaves or 1 teaspoon fresh rosemary
* 1/2 teaspoon paprika
* 1/2 teaspoon dried thyme
* 1/4 to 1/2 teaspoon ground saffron or 1/4 teaspoon turmeric
* 1 bay leaf
* 1 10-ounce package frozen green beans
* 1 small red or green pepper, cut into strips
* 1/2 cup frozen green peas


Directions To Prepare Valencia Chicken Paella
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Season Chicken with pepper. Add to hot oil in Dutch oven or "paellero" and cook over medium-high heat, about 5 minutes, turning to brown on both sides. Remove from skillet; keep warm.
Add rice, Onion and garlic. Cook, stirring, until Onion is transparent and rice is lightly browned, about 7 minutes. Add broth, tomatoes, rosemary, paprika, thyme, saffron and bay leaf. Bring to a boil; reduce heat, cover, and simmer 10 minutes.
Add Chicken pieces, green beans, red pepper and Peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.




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Monday, December 18, 2017, 10:44 am


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