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Chicken and Veggie Paella
Following the stated order keeps the ingredient balance clear and the final texture consistent. In chicken and veggie paella, chicken thighs with skin and bone or wings, olive oil and salt are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1If using a chicken thigh, place the thigh skin side down on a cutting board. Cut on both sides of the bone to release it from the meat without cutting all the way through. Remove the bone and cut the thigh into quarters. Repeat with the other thighs.
- 2Heat olive oil in a large pan over medium-high heat until it starts to smoke. Add the chicken and cook, turning every 3 minutes, until the chicken is well browned on all sides, about 7-9 minutes. Season with salt and push to the sides.
Nutrition
- Calories
- 928
- Protein
- 99.3g
- Carbs
- 47.4g
- Sugar
- 4.3g
Chef tips
For a vegetarian option, replace chicken with tofu. Additional vegetables can be added to taste.
Culinary reasoning
Following the stated order keeps the ingredient balance clear and the final texture consistent. In chicken and veggie paella, chicken thighs with skin and bone or wings, olive oil and salt are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.