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!
Tyson® Chicken Thighs
Extra-Virgin Olive Oil
, finely chopped
or Medium Grain White Rice
Ground Black Pepper
Saffron Threads (20)
in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
Tyson® Chicken Thighs (1 lb)
Rabbit Legs (6)
Extra-Virgin Olive Oil (1/2 cup)
in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
Green Beans (2 cups)
Garlic (3 cloves)
Paprika (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Stir occasionally as flavors begin to meld.
Once garlic is soft, add saffron with the steeped water and
Chicken Broth (7 cups)
. Bring to a boil.
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!
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.
Serve your Valencia Paella and enjoy!
Nutrition Per Serving
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