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|Recipe Chicken Paella
2 pounds Skinless Chicken Drumsticks
1/2 cup olive oil
1/2 cup chopped onion
4 cloves garlic, minced
1 cup of peppers, cut into julienne strips
2 cups rice
1 cup sun-dried tomatoes
1 cup cooked peas
4 cups hot chicken broth
2 pinches saffron (soaking in the hot broth)
Salt and pepper to taste
In a large paella pan over high heat, heat oil and brown chicken on all sides. Once chicken is brown, move toward outer edges of paella pan (indirect heat).
Add onion, garlic, and peppers to the middle of pan and sauté for 5 minutes.
Add rice, sun-dried tomatoes and peas and cook for 5 more minutes.
Add the hot broth (with the saffron), bring to a boil over high heat.
Reduce heat and let simmer for 20 more minutes.
Let stand covered with paper towels to absorb some of the moisture, careful to not let rice dry out completely.
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