You are here: Home » Recipes » Island Chicken Paella Island Chicken Paella Yield 4 servings PrintEmail Ingredients 2 pounds bone-in, skinless chicken drumsticks and thighs2 teaspoons extra-virgin olive oil1 medium onion, sliced into thin wedge4 cloves garlic, chopped1 cup long grain rice1 -- (14.5 ounce) can diced tomatoes1 -- (14 ounce) can chicken broth (or 3 cups homemade chicken broth)1/4 cup water (along with can of chicken broth)2 tablespoons capers1/4 teaspoon cayenne pepper12 -- spanish olives (green with pimento) sliced1/2 cup frozen peas, thawed1 -- (27 ounce) jar roasted peppers or 1 large roasted red pepper, cut into strips Instructions In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside. Add onion and garlic, sauteing until translucent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes. Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls.