Chicken Valencia Paella is the perfect dish to impress your family this weekend. This saffron-packed delicacy has everything you need: your proteins, veggies, and grains, all in one mind-blowing scrumptious dish. Brunch never looked so delicious!
Total Time
1hr
4.6
5 Ratings
Author: SideChef
Servings:
6
Ingredients
•
20
Saffron Threads
•
1
lb
Boneless, Skinless Chicken Thighs
•
6
Rabbit Legs
•
1/2
cup
Extra-Virgin Olive Oil
•
2
cups
Green Beans
•
1
Tbsp
Paprika
•
3
cloves
Garlic
, finely chopped
•
3
Medium
Tomatoes
, diced
•
7
cups
Chicken Broth
•
2 1/2
cups
Bomba Rice
or Medium Grain White Rice
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Place Saffron Threads (20) in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
2.
Season Boneless, Skinless Chicken Thighs (1 lb) and Rabbit Legs (6). Heat Extra-Virgin Olive Oil (1/2 cup) in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
3.
Add Green Beans (8 oz), Garlic (3 cloves), Paprika (1 Tbsp), Tomatoes (3), Salt (to taste), and Ground Black Pepper (to taste). Stir occasionally as flavors begin to meld.
4.
Once garlic is soft, add saffron with the steeped water and Chicken Broth (7 cups). Bring to a boil.
5.
Once mixture is boiling, sprinkle in Bomba Rice (2 1/2 cups). Spread rice evenly with a spoon. Allow rice to cook for 10 minutes. The key is to not stir!
6.
Reduce heat to a simmer (low) and cook without stirring until rice has absorbed all of the liquid. Once the rice has absorbed all of the liquid, let sit on low heat for 10 more minutes.
7.
Serve your Valencia Paella and enjoy!
Nutrition Per Serving
CALORIES
808
FAT
28.3 g
PROTEIN
73.4 g
CARBS
61.3 g
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