Island Chicken Paella

  • Yield: 4 servings


2pounds bone-in, skinless chicken drumsticks and thighs
2teaspoons extra-virgin olive oil
1medium onion, sliced into thin wedge
4cloves garlic, chopped
1cup long grain rice
1-- (14.5 ounce) can diced tomatoes
1-- (14 ounce) can chicken broth (or 3 cups homemade chicken broth)
1/4cup water (along with can of chicken broth)
2tablespoons capers
1/4teaspoon cayenne pepper
12-- spanish olives (green with pimento) sliced
1/2cup frozen peas, thawed
1-- (27 ounce) jar roasted peppers or 1 large roasted red pepper, cut into strips


  1. 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.