A vibrant Spanish dish combining chicken, artichokes, saffron, and fresh vegetables in a satisfying meal.
# What You'll Need:
→ Meats
01 - 1.1 lb chicken thighs, bone-in, skinless, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 7 oz canned or frozen artichoke hearts, quartered
06 - 5 oz green beans, trimmed and halved
07 - 2 medium tomatoes, grated or finely chopped
08 - 3.5 oz frozen peas
→ Rice & Broth
09 - 1½ cups short-grain rice (e.g., Bomba or Arborio)
10 - 3 cups low-sodium chicken broth
11 - 1 tsp saffron threads or ½ tsp turmeric
12 - 1 bay leaf
→ Spices & Seasonings
13 - 1 tsp smoked paprika
14 - Salt and black pepper, to taste
→ Oils
15 - 3 tbsp olive oil
→ Optional Garnish
16 - Lemon wedges
17 - Fresh parsley, chopped
# How To Make It:
01 - Warm olive oil in a large paella pan or wide heavy skillet over medium-high heat.
02 - Season chicken with salt and pepper, then brown on all sides for 5 to 7 minutes. Remove from pan and set aside.
03 - Add onion and red bell pepper to the pan and sauté for 3 minutes. Add garlic and cook for an additional 1 minute.
04 - Stir in green beans, artichoke hearts, and grated tomatoes. Cook for 3 to 4 minutes until slightly softened.
05 - Sprinkle smoked paprika and saffron or turmeric over the mixture, stirring to combine. Return chicken to the pan.
06 - Add rice, stirring well to coat grains with oil and spices.
07 - Pour in chicken broth and add bay leaf. Arrange ingredients evenly but avoid stirring after this step.
08 - Bring to a strong simmer then reduce heat to medium-low. Cook uncovered for 18 to 20 minutes until rice is nearly tender and most liquid absorbed.
09 - Scatter frozen peas over the top and cook for 5 more minutes, allowing a crust (socarrat) to form at the bottom if desired.
10 - Remove from heat, loosely cover with foil, and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
