QUICK CHICKEN PAELLA WITH SUGAR SNAP PEAS RECIPE | EPICURIOUS.COM

Quick Chicken Paella with Sugar Snap Peas Recipe | Epicurious.com image

This streamlined version of the classic Spanish dish comes together in about an hour?and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1/2 cup dry white wine
1/2 teaspoon saffron threads
1 1/2 teaspoons salt
1 1/4 teaspoons smoked paprika*
1 teaspoon freshly ground black pepper
6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo**
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
4 garlic cloves, minced
1 1/2 cups long-grain rice
2 cups low-salt chicken broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup chopped roasted red peppers from jar
2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

Steps:

Preheat oven to 400°F. Mix white wine
and saffron threads in small measuring
cup; set aside. Combine salt, smoked
paprika, and black pepper in small bowl;
rub spice mixture all over chicken thighs.
Heat heavy large ovenproof skillet over
medium-high heat. Add chorizo and sauté
until fat begins to render and sausage
browns, stirring occasionally, about
minutes. Transfer chorizo to large plate.
Add olive oil to skillet. Add chicken thighs
to skillet and cook until browned, about
minutes per side. Transfer chicken to
plate with chorizo.
Pour off all but 1 tablespoon drippings
from skillet. Reduce heat to medium. Add
chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced
garlic and stir 30 seconds. Add long-grain
rice and stir to coat. Add wine-saffron
mixture and bring to boil, scraping up
browned bits from bottom of skillet. Add
chicken broth, tomatoes with juice, and
roasted red peppers. Bring to simmer. Stir
in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover
skillet tightly with foil, then cover skillet
with lid. Bake paella until rice is almost
tender, about 25 minutes.
Transfer chicken to plate. Stir rice;
season to taste with salt and pepper. Scatter
snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid.
Bake until snap peas are crisp-tender, rice
is tender, and chicken is cooked through, about 10 minutes longer.
Sometimes labeled Pimentón Dulce or
Pimentón de La Vera Dulce; available at
some supermarkets, at specialty foods
stores, and from latienda.com.
** Spanish chorizo, a pork-link sausage
flavored with garlic and spices, is milder
than Mexican chorizo. It's available at
specialty foods stores and Spanish markets
and from latienda.com.
Per serving: 551.0 kcal calories, 36.7 % calories from fat, 22.5 g fat, 6.8 g saturated fat, 91.1 mg cholesterol, 52.6 g carbohydrates, 3.1 g dietary fiber, 6.3 g total sugars, 49.5 g net carbohydrates, 31.8 g protein
Nutritional analysis provided by
Bon Appétit