Traditionally, paella is a rich and hearty dish made with colourful vegetables, fresh seafood and golden saffron. This recipe is made lighter on the pocket by using turmeric in place of saffron and chicken rather than seafood.
1 tsp lemon rind
2 Tb lemon juice
1/2 tsp turmeric
3 Tb olive oil
8 chicken thighs
1 tsp black pepper
1 1/2 tsp salt
1 1/2 C chopped onion
1 1/2 Tb thyme
5 cloves garlic, minced
1 1/2 C uncooked rice
1/3 C dry white wine
3 C chicken stock
2 C frozen peas
1 red bell pepper, chopped
3 Tb parsley, chopped
Stir together the lemon juice, rind and turmeric and set aside.
Heat oil in a paella pan or large skillet. Season chicken with salt and pepper and cook, skin side down, for about 6 minutes. Turn the chicken over and cook for about 3 minutes. Remove the chicken and set aside.
Add the onion, thyme and garlic to the pan and cook for about 4 minutes, stirring often.
Add the rice and cook, stirring often, for about 2 minutes.
Add the wine and cook until it has reduced by half, about 2 minutes.
Stir in the lemon mixture, stock and remaining salt.
Nestle chicken into rice, skin side up, cover and reduce heat to a simmer. Allow to cook for 18 minutes.
Add the peas and pepper, increase heat to medium and cook until rice begins to brown at the edges, about 5 minutes.
Remove from heat and serve scattered with parsley.