Sunny Chicken Paella

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A variation from the classic paella. From canadian living magazine. When i make this dish, i choose to use chicken breast instead.

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Steps

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Separate chicken legs at joint.

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Sprinkle with 1 / 4 tsp each of the salt and pepper in large deep skillet , heat oil over medium heat.

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Cook chicken , turning once , for 20 minutes or until golden brown.

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Remove and set aside.

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Drain fat from pan.

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Cook onions and garlic , stirring , for 3 minutes.

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Add paprika , turmeric , cayenne , and remaining salt and pepper.

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Cook , stirring , for 30 seconds.

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Coarsely chop tomatoes and add along with juice to pan , stirring to scrape up brown bits.

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Add stock and rice.

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Bring to boil.

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Return chicken to pan.

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Reduce heat , cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.

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Stir in red pepper and peas.

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Cover and cook for 10-15 minutes or until liquid is absorbed.

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Ingredients

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chicken legs, salt, pepper, olive oil, onions, garlic, paprika, turmeric, cayenne pepper, tomatoes, chicken stock, long-grain rice, sweet red pepper, peas