Name: Chicken Paella
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 2¼ lb boneless, skinless chicken thighs; olive oil for frying; 2 red bell peppers, diced; 2 yellow bell peppers, diced; 3 carrots, diced; 2 onions, finely chopped; 1 red onion, finely chopped; 2 cups risotto rice (Arborio); 15 saffron threads (soaked in 1/3 cup lukewarm water); 3 cloves garlic, crushed; 1 tbsp soup powder (bouillon); 2 cups boiling water; salt and pepper

How I make it

Brown the chicken in olive oil. Every so often spoon out the liquid that collects, for better browning, and set it aside.
Take out the chicken and return it to its reserved juices.
In the same pot, fry the onions and garlic in oil until golden.
Add the rest of the vegetables and cook, stirring, for 5-10 minutes, until softened.
Add the rice, water, saffron with its soaking water, soup powder, the chicken with its juices, salt and pepper.
Bring to a boil, reduce the heat to low and cook for 15-20 minutes.
Check, and if the rice is done, take off the heat and let rest, covered, for 5 minutes.

What I've learned

Sometimes I need to add another 1/2 cup of boiling water halfway through cooking.

Chicken Paella Draft

What you need

How I make it

What I've learned