Mediterranean Chicken Paella

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 1 teaspoon dried chili pepper flakes (optional or to taste)
• 1 small red bell pepper, seeded and chopped
• 1 cup frozen artichoke heart, thawed (or use canned drained)
• 3/4 cup sliced pitted olive (use green or black)
• 1 (14 ounce) can chicken broth
• 1 cup water (or use 1 cup chicken broth with the a 14-ounce can)
• 1 cup uncooked long-grain rice
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon paprika
• 1 pinch saffron thread
• black pepper
• 2 cups cooked chicken, chopped
• 3/4 cup frozen green pea, thawed

Recipe

• 1 heal oil in a large skillet over medium heat.
• 2 add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
• 3 add in artichokes and olives; cook, stirring for 2 minutes.
• 4 add in broth and water; bring to a boil.
• 5 add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
• 6 add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
• 7 season with more salt and pepper if desired.
• 8 remove from heat; let stand for 5 minutes, then fluff with a fork.