Olives are optional for picky eaters! This variation on a classic Spanish paella, is easier to make and concentrates on the greatest ingredient of all – chicken!
Fresh From The Farm Whole Tied Chicken
2 1/2 cups sodium-reduced chicken broth
1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
2 medium onions, chopped
1 red pepper, seeded and cut into strips
4 cloves garlic, minced
1 1/2 cups long-grain rice
1 1/2 cups canned diced tomatoes, with liquid
2 teaspoons chopped fresh thyme
1 bay leaf
1/4 teaspoon crushed red chilis
1 cup frozen green peas
1/2 cup stuffed green olives, quartered (optional)
Step 1: Heat broth to just boiling, then stir in saffron; set aside to steep.
Step 2: Cut chicken into 10 pieces and season with 1/4 teaspoon each salt and pepper.
Step 3: In a large deep skillet*, heat oil over medium-high and brown chicken pieces (starting skin side down) on both sides until golden, about 15 minutes; remove and set aside.
Step 4: Drain off all but 1 tablespoon fat from skillet. Cook onions, red pepper and garlic until softened, about 5 minutes, scraping up any brown bits.
Step 5: Stir in rice; add tomatoes, broth, thyme, bay leaf, chilis and remaining salt and pepper; bring to a boil.
Step 6: Return chicken pieces to skillet, in single layer, nestling in; reduce heat and simmer covered for 20 minutes.
Step 7: Sprinkle top with peas; cover and continue cooking for about 5 minutes longer or until most of the liquid is absorbed and chicken and rice are cooked.
Step 8: Stir in peas, and olives, if using, remove bay leaf and let stand 10 minutes before serving.