Prep Time: 10 mins
Cook Time: 30 mins
Servings: 4 servings
4 boneless chicken thighs
1 small yellow onion ,chopped
2 cloves garlic ,minced
6 ounces fresh uncooked green beans, washed and ends trimmed
3/4 cup frozen Lima beans
1 1/2 cups Matiz Paella Rice
3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 34 ounce carton Aneto Valencian Paella Cooking Base
7 ounce can plain artichoke hearts ,drained
About 2 ounces Matiz Piquillo Peppers ,cut into strips
A few small rosemary sprigs
Smoked paprika for sprinkling
Lemon wedges for serving
Heat the oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides. Transfer the chicken to a plate.
Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and lima beans and cook for a couple of minutes. Lastly add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed. Add the salt and pepper.
Position the beans the way you'd like them to appear in the final dish. Pour the paello broth into the pan. Remember the cardinal rule: DO NOT STIR. Once the mixture begins to bubble, position the chicken pieces in the pan followed by the artichokes and then top with the Piquillo peppers. Place some sprigs of rosemary on top.
Simmer uncovered for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the rim of the pan. At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.
Sprinkle with some smoked paprika and serve with lemon wedges.
If you're using Aneto's paella cooking base it already has saffron in it so need to add extra.
Calories: 637 kcal
Saturated Fat 5g