Ingredients
- 3 cups chicken stock
- 1 pinch saffron
- Half cup green olives
- 6-8 chicken thigh fillets, cut in half
- 1 onion, finely diced
- 2 peppers, thinly sliced (red/yellow and green)
- 3 cloves garlic, crushed or finely chopped
- 1.5 cups paella or arborio rice
- 2 tsp smoked paprika
- Small glass white wine
- 1 tsp turmeric
- 1 pinch cayenne pepper
- 1 cup chopped fresh tomatoes
Preparation
- Add chicken stock to a large pan and bring to a boil over medium heat, then add saffron.
- Cover, remove from heat, and allow broth to infuse.
- Chop or crush olives and set aside.
- Preheat BBQ with paella pan and add oil; heat for 2–3 minutes on medium heat.
- Season chicken with salt and pepper, add to pan, and cook for 6 minutes each side until golden. Remove and set aside.
- Add onions to the pan and cook for 2 minutes.
- Add peppers and garlic, cook for 1 minute.
- Add rice, smoked paprika, turmeric, and cayenne pepper; stir to coat rice evenly.
- Add wine and tomatoes, cook for 2–3 minutes or until most liquid has evaporated.
- Return chicken and olives to the pan.
- Add chicken stock and simmer on low heat for 20 minutes until rice is tender and liquid absorbed.
- Remove from heat and serve with lemon wedges.
Serves 4-6