התמונה להמחשה בלבדChicken and Vegetable Paella
A rich and comforting rustic dish that brings the authentic aromas of Spain directly to your home kitchen, featuring succulent roasted chicken paired with an abundance of vibrant seasonal vegetables. The rice expertly absorbs the deep notes of chicken stock, saffron, and rosemary, creating a harmonious symphony of textures and scents perfect for a memorable family gathering.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 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 version, substitute chicken with tofu. Feel free to add more vegetables as desired.
Culinary reasoning
A rich and comforting rustic dish that brings the authentic aromas of Spain directly to your home kitchen, featuring succulent roasted chicken paired with an abundance of vibrant seasonal vegetables. The rice expertly absorbs the deep notes of chicken stock, saffron, and rosemary, creating a harmonious symphony of textures and scents perfect for a memorable family gathering.