How to Make Skillet Chicken Paella

Skillet Chicken Paella Recipe by: GlutenFree
Ingredients: serve 4
1 pound boneless, skinless chicken thighs, trimmed and quartered
3 tablespoon olive oil, divided
2 teaspoon sweet smoked paprika
¾ teaspoon kosher salt, divided
1 leek, trimmed and halved lenghtwise, white and light green parts thinly sliced
1 (14 ouch) can artichoke heart quarters, drained and patted dry
1 ½ cups short or medium grain rice
1 bay leaf
3 cups gluten free chicken broth, more if needed
3 tablespoons chopped cilantro
Freshly ground black pepper
Lemon wedges

Preheat oven to 400F

Place chicken in a bowl and toss with 2 tablespoon olive oil, smoked paprika and ¼ teaspoon salt.

Heat a 12 inch cast iron skillet over medium heat. Add chicken and cook until browned. 2 to 3 minutes per side. Remove chicken to a plate.

Heat remaining 1 tablespoon oil in the pan and add leeks. Cook until wilted, 2 to 3 minutes. Stir in atichokes, rice and bay leaf. Add chicken broth and remaining ½ teaspoon salt and bring to a boil. Carefully return browned chicken to the pan.

Transfer pan to preheated overn and bake, uncovered, about 15 minutes. Check rice and if pan seems dry, stir in another 2 to 3 tablespoons chicken broth. Continue cooking until rice is just tender and chicken is cooked through, 5 to 10 minutes.

Remove pan from oven, cover and let stand 5 minutes or until rice is cooked to desired tenderness.

Top with cilantro, freshly ground black pepper and a squeeze of lemon juice before serving. End.

How to Make Skillet Chicken Paella

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