With chicken and shrimp, this festive take on a Spanish classic makes a tasty dinner any night of the week.
One Pan Paella
-
Prep:
15 min. -
Cook:
40 min. -
Serves:
4
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | bone-in, skin-on chicken thighs |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ½ tsp | pepper |
| 2 Tbsp | olive oil |
| 1 cup | spanish rice |
| 2 | tomatoes, quartered |
| 1 | small onion, chopped |
| 2 cloves | garlic |
| 1 pinch | saffron threads |
| 12 oz | peeled and deveined shrimp, tail-on (21-25 count) |
| 1 small | red pepper, cored, seeded and cut into matchsticks |
| ½ cup | frozen peas |
| 2 Tbsp | finely chopped fresh parsley (optional) |
Directions
-
1
Season chicken with 1 tsp chicken base and pepper. Heat oil in skillet over medium heat. Cook chicken for 3 to 5 minutes per side or until browned all over. Transfer to plate.
-
2
Stir in rice; cook, stirring occasionally, for 3 to 5 minutes or until well coated. Meanwhile, in blender, mix tomatoes, onion and garlic until smooth. Add tomato mixture, remaining chicken base, 2 cups water and saffron to skillet; bring to boil.
-
3
Return chicken to pan. Reduce heat to medium-low. Cover and cook for 10 to 15 minutes. Add shrimp, red peppers and peas. Cover and continue to cook for 8 to 10 minutes, or until rice absorbs all of the liquid, chicken is cooked through and rice is tender. Remove from heat and let rest for 5 minutes.
-
4
Sprinkle with parsley before serving if desired.
If you can’t find Spanish rice, substitute medium-grain rice. Spanish rice can be found in the international aisle of some grocery stores, at specialty food shops or can be ordered online.