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Paella with Chicken

Paella with Chicken
By : Renjith Ramachandran

2 cups short grain white rice: Spanish Calasparro or Italian Arborio
4 cups chicken broth, preferably homemade
1 whole chicken, cut into sections
10-15 saffron threads
1/2 onion, diced
1 large ripe tomato, diced
1 green pepper, diced
2 garlic cloves, pressed or diced
Roasted red peppers, sliced, to garnish on top
Extra virgin olive oil


Preheat your oven to 400°F.
In a large skillet (cast iron will do here), heat a drizzle of extra virgin olive oil and brown the chicken on both sides. 6-8 minutes per side. Set aside.
While the chicken is frying, bring the chicken broth to a simmer and add the saffron. This will release the color of the saffron to the stock. Keep it at a simmer until ready to pour over the rice.

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