Merry May 9, 2015 Ideas - Chicken Paella with French Green Beans

Chicken Paella with French Green Beans

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 1/2 cups parboiled white long-grain rice, uncooked
• 2 cups chicken broth
• 1 can (14.5 ounces) Hunt’s Diced Tomatoes, undrained
• 1 package (11 ounces) Alexia French Herb Green Beans
• 1/3 cup sliced ripe olives
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• Lemon wedges

Preparation

1. Heat 1 tablespoon oil in large deep skillet or Dutch oven over medium-high heat. Add chicken, salt and pepper. Cook 7–9 minutes or until golden brown on all sides. Transfer to plate.
2. Add remaining 1 tablespoon oil to skillet and heat. Add onion, garlic and paprika. Cook 3–5 minutes or until onion is tender, stirring often. Stir in rice; cook 1–2 minutes or until coated well.
3. Stir in broth, tomatoes and chicken; bring to a boil. Reduce heat to simmer, cover and cook 12 minutes.
4. Stir in frozen green beans; cook covered 8–10 minutes more or until rice is tender and chicken is cooked through. Remove from heat; let stand covered 5 minutes.
5. Stir in olives. Sprinkle with parsley and serve with lemon wedges.

Serves
6 (1 2/3 cups each)

Hands on Time:
30 minutes

Total Time:
60 minutes

SOURCE:
Alexia Foods