Ingredients:
2 -3 lbs chicken pieces ( with skin on or off)
3 tablespoons olive oil
salt and pepper
1 medium onions, sliced into thin wedges
2 tablespoons fresh minced garlic
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) cans diced tomatoes
3 cups chicken broth
2 tablespoons capers
1 teaspoon cayenne pepper ( or to taste)
12 Spanish olives, green with pimento, sliced ( or more if desired)
1 cup frozen peas, thawed
1 (7 ounce) jars roasted sweet peppers or 1 large roasted red peppers, cut into strips
Directions:
In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
Season the chicken with salt and pepper on all sides.
Add the chicken, and brown on all sides.
Remove chicken; set aside.
Add in the onion and garlic, saute until translucent.
Stir in the rice, cook for 1 minute.
Add in tomatoes, chicken broth, capers and the cayenne pepper.
Press chicken pieces down into the liquid.
Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
Cook until the rice is tender (about 30-40 minutes).
Top with olives and peas; stir very gently.
Arrange the pepper strips on top of the paella.
Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
Servings: 4
Time preparation: 25 min.
Time total: 60 min.