If you might’t find cranberry beans, double the limas.
Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes.
Add oil and heat for 1 minute.
Photo: Angie Mosier
Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down.
Cook until browned, about 6 minutes.
Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle.
Add tomato, smoked paprika and 1/4 teaspoon salt.
Cook, stirring, for 1 minute.
Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt.
Bring to a simmer.
Cook, stirring occasionally, for 30 minutes.
Add rice, pouring it in a line down the center of the pan.
Stir gently to distribute the ingredients evenly and mix them into the broth.
Cook, without stirring, for 9 minutes.
Add rosemary sprigs and the remaining 1 cup broth.
Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more.
Remove from heat and discard the rosemary.
Let stand for 5 minutes before serving.
Garnish with lemon wedges, if desired.
Find them at farmers' markets this time of year or occasionally in the freezer aisle.
Track down bomba rice at well-stocked supermarkets or checktienda.comorAmazon.
(Medium-grain white rice makes a decent substitute.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
