Quick Chicken Paella with Sugar Snap Peas

Name: Quick Chicken Paella with Sugar Snap Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 teaspoon freshly ground black pepper; 411 grams diced tomatoes in juice; 6 larges chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds); 118 milliliters dry white wine; 4 garlic cloves, minced; 473 milliliters low-salt chicken broth; 1 Tbsp olive oil; 355 milliliters chopped onion (about 1 large); 355 milliliters long-grain rice; 59 milliliters chopped roasted red peppers from jar; 1 teaspoons saffron threads; 2 teaspoons salt; 1 teaspoons smoked paprika; 227 grams 1/2 cups sugar snap peas, trimmed (about

The recipe Quick Chicken Paell It works well as a main course.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Mix white wineand saffron threads in small measuringcup; set aside.

Ingredients you will need

Saffron

Combine salt, smokedpaprika, and black pepper in small bowl;rub spice mixture all over chicken thighs.

Ingredients you will need

Chicken Thighs

Black Pepper

Salt

Dry Seasoning Rub

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Bowl

Heat heavy large ovenproof skillet overmedium-high heat.

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Frying Pan

Add chorizo and sautéuntil fat begins to render and sausagebrowns, stirring occasionally, about3 minutes.

Ingredients you will need

Chorizo

Transfer chorizo to large plate.

Ingredients you will need

Chorizo

Add olive oil to skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chicken thighsto skillet and cook until browned, about4 minutes per side.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Transfer chicken toplate with chorizo.

Ingredients you will need

Whole Chicken

Chorizo

Pour off all but 1 tablespoon drippingsfrom skillet. Reduce heat to medium.

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Frying Pan

Addchopped onion and cook until translucent, stirring often, about 5 minutes.

Ingredients you will need

Onion

Add mincedgarlic and stir 30 seconds.

Add long-grainrice and stir to coat.

Add wine-saffronmixture and bring to boil, scraping upbrowned bits from bottom of skillet.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Addchicken broth, tomatoes with juice, androasted red peppers. Bring to simmer. Stirin browned chorizo.

Ingredients you will need

Tomatoes In Juice

Red Pepper

Chorizo

Broth

Place chicken thighs, skin side up, atop mixture in skillet. Coverskillet tightly with foil, then cover skilletwith lid.

Ingredients you will need

Chicken Thighs

Equipment you will use

Frying Pan

Aluminum Foil

Bake paella until rice is almosttender, about 25 minutes.

Ingredients you will need

Rice

Equipment you will use

Oven

Transfer chicken to plate. Stir rice;season to taste with salt and pepper. Scattersnap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid.

Ingredients you will need

Salt And Pepper

Whole Chicken

Peas

Rice

Equipment you will use

Frying Pan

Aluminum Foil

Bake until snap peas are crisp-tender, riceis tender, and chicken is cooked through, about 10 minutes longer.

Ingredients you will need

Sugar Snap Peas

Whole Chicken

Equipment you will use

Oven

* Sometimes labeled Pimentón Dulce orPimentón de La Vera Dulce; available atsome supermarkets, at specialty foodsstores, and from latienda.com.

** Spanish chorizo, a pork-link sausageflavored with garlic and spices, is milderthan Mexican chorizo. It's available atspecialty foods stores and Spanish marketsand from latienda.com.

Ingredients you will need

Chorizo

Garlic

Spices

Pork

Bon Appétit

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 411grams

diced tomatoes in juice 6larges

chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)118milliliters

dry white wine 4

garlic cloves, minced 473milliliters

low-salt chicken broth 1Tbsp

olive oil 355milliliters

chopped onion (about 1 large)355milliliters

long-grain rice 59milliliters

chopped roasted red peppers from jar 1teaspoons

saffron threads 2teaspoons

salt 1teaspoons

smoked paprika 227grams

1/2 cups sugar snap peas, trimmed (about

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Parador Tempranillo with a 4.1 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.