Keep reading for our expert tips on cooking technique, rice substitutions and more!
Heat 3 tablespoons oil in a 13- to 15-inch paella pan or skillet with lid over medium-high.
Sprinkle 8 chicken thighs with 1 teaspoon black pepper and 3/4 teaspoon salt.
Photo: Victor Protasio
Add 4 chicken thighs to pan; cook, skin-side down, until golden brown, about 6 minutes.
Turn chicken over; cook until browned, about 3 minutes.
Transfer chicken to a plate; repeat with remaining 4 chicken thighs.
Sonia Bozzo
Add 1 1/2 cups rice; cook, stirring often, 2 minutes.
Add 1/3 cup wine; cook until reduced by about half, about 2 minutes.
Stir in lemon juice mixture, 3 cups stock and remaining 3/4 teaspoon salt.
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Nestle chicken, skin-side up, into rice.
Cover and reduce heat to medium; simmer until rice is just al dente, about 18 minutes.
Add 2 cups peas and red pepper pieces from 1 bell pepper.
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Sprinkle with 3 tablespoons parsley; serve with lemon wedges.
Frequently Asked Questions
you might.
it’s possible for you to also make it with skin-on, bone-in drumsticks or cubes of chicken breast.
While it won’t replicate the original flavor, it will be a closer alternative.
It lies in the slow-cooking technique that allows all of the ingredients to caramelize and build the flavor.
Alternatively, you might freeze it for about 1 month.
Only salad and bread are really needed to complete this dish.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
