Recipe: Chicken Paella (using chicken thighs, shrimp and mussels)

CHICKEN PAELLA

6 chicken thighs, skin removed
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper, divided use
2 tablespoons olive or vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 cups uncooked long grain rice
2 cans (14 ounces each) chicken broth
1/2 cup dry white wine (or vermouth)
1/2 teaspoon saffron threads, crushed (or 1/4 teaspoon ground saffron or 1 teaspoon turmeric)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (7 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 cup frozen peas
3/4 pound uncooked large shrimp, peeled and deveined
12 large mussels, scrubbed

Rinse chicken with cold water and pat dry with paper towels. Sprinkle with salt and 1/4 teaspoon pepper. In a 5 quart Dutch oven, heat oil over medium heat. Brown chicken in oil, about 8 minutes per side. Transfer to plate; set aside.

Saute onion and garlic in oil for 5 minutes.

Add rice to onions; stir well. Add broth, wine, saffron and remaining pepper; bring to a boil. Simmer, uncovered, for 10 minutes.

Stir in tomatoes, artichokes, peas, shrimp and mussels. Cover chicken and mussels with rice.

Cover and bake in a 375 degree F oven for 40 minutes or until most of liquid is absorbed. Stir; covered and let stand for 10 minutes before serving.

Makes 6 servings
Source: Holly Farms