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Chicken Thighs Paella

Source of Recipe


From "The Texas Cowboy Kitchen"






List of Ingredients



• 6 Tbsp extra-virgin olive oil
  
• 4 chicken thighs (if the thighs are small, use 8)
  
• Salt and pepper to taste
  
• 2/3 cup diced onion
  
• 6 cloves garlic, finely chopped
  
• 2 serrano chilies, stemmed, seeded and finely chopped
  
• 2 cups texmati rice (see note)
  
• 2 pinches saffron threads
  
• 2 cups chopped tomatoes
  
• 3 cups water
  
• 6 bay leaves
  
• 1/2 tsp sea salt, or to taste
  
• 4 lemon wedges, for garnish
  






Instructions



1. In a medium saucepan, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper and sear 4 to 6 minutes until golden brown.
   
   
2. Add the onion, garlic and serrano chilies and cook 2 to 4 minutes, or until the onion is translucent. Add the rice and saute 2 minutes, or until rice starts turning light brown.
   
   
3. Add the remaining ingredients. When the mixture starts to boil, reduce the heat to low and cook for 14 to 17 minutes or until the rice is tender. Serve hot and garnish with the lemon wedges.
   
   Makes 4 servings.
   
   NOTE: Texmati rice is an aromatic rice that's a cross between American long-grain rice and basmati rice.