Eosinophilic Esophagitis Friendly Classic Chicken Paella
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Learn more āIngredients
4 servings
- Ā¼ tsp saffron threads
- 3 cups low-sodium chicken broth, divided
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs), trimmed
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 4 garlic cloves, minced
- 1 Ā½ tsp smoked paprika
- Ā½ tsp sweet paprika
- 1 can (14.5 oz) diced tomatoes, drained
- 1 Ā½ cups bomba rice or short-grain spanish rice
- Ā½ cup dry white wine
- Ā½ cup frozen peas
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads with Ā¼ cup of the chicken broth in a small bowl and let steep for at least 10 minutes while you prepare the remaining ingredients.
- 2
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and Ā½ tsp black pepper. Heat 2 tbsp of the olive oil in a 12-inch paella pan or wide shallow skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6ā7 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
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