Gluten-Free Chicken Paella

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Gluten-free paella rice (Bomba or Arborio)
• 6 cups Chicken broth
• 1 pinch Saffron threads
• 3 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 2 medium Bell peppers (red and yellow)
• 1 cup Green beans
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1/2 cup Frozen peas
• 6 wedges Lemon wedges

Instructions

1. 1Heat olive oil in a large paella pan or wide skillet over medium heat. Add chicken thighs and cook until browned on all sides. Remove chicken from the pan and set aside.
2. 2Add onion and garlic to the pan and sauté until softened, about 5 minutes. Add bell peppers and green beans and cook for another 5 minutes.
3. 3Stir in smoked paprika, salt, and pepper. Add the gluten-free paella rice and stir to coat with the vegetable mixture.
4. 4Pour in the chicken broth and add saffron threads. Bring to a simmer.
5. 5Arrange the browned chicken thighs on top of the rice mixture. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6Stir in frozen peas during the last 5 minutes of cooking. Remove from heat and let rest for 5 minutes before serving.
7. 7Garnish with fresh parsley and serve hot with lemon wedges.

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