Author Notes
Easy and quick one pot chicken paella perfect for weekday meal —Oh Sweet Day!
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Ingredients
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8 pieces
chicken thighs
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1 tablespoon
ground cumin
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1/2 tablespoon
ground coriander
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6 pieces
garlic cloves, minced
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1 tablespoon
salt and pepper
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2 tablespoons
olive oil
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1 piece
onion, diced
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2 pieces
carrots, diced
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1
canned tomatoes
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1 cup
white wine
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1 cup
chicken broth
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2 cups
balsmatic rice
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3 tablespoons
chopped Italian parsley
Directions
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Mix cumin, coriander, garlic, salt and pepper together. Rub the seasoning on the chicken pieces.
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Heat oil on medium high heat in large sautee pan. Add the chicken (skin side down) and cook until browned on each side, 3 to 4 minutes per side. Remove from pan and set aside. Reserve a tablespoon of chicken grease in the pan and discard the rest.
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Add onion, carrots and tomatoes, and cook for 10 minutes. Stirring occasionally.
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Add wine, cook for about 5 minutes over medium heat until the liquid is reduced by half. Add broth and rice. Mix well.
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Put in chicken thighs. Cook until the juice bubbles. Reduce the heat to low, cover and cook for 20 minutes or until the rice is tender but still slightly firm.
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Sprinkle chopped parsley and serve.
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