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Chicken Paella

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4 cups chicken broth
1 teaspoon saffron threads
2 tablespoons olive oil
red pepper flakes to taste
1 large onion, thinly sliced
2 cloves garlic, pressed or minced
1 can 16 ounces tomatoes, drained, seeded and chopped
1 red pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and freshly ground pepper
1 1/4 cups Arborio rice
2 cups chicken, cut into small pieces
1/2 cup cooked fresh peas (or frozen)


Combine chicken broth and saffron in a small saucepan and simmer until reduced to 3 1/2 cups. Set aside. Preheat oven to 350 degrees. Heat oil over medium heat in a large oven-proof skillet. Add pepper flakes, onion and garlic and cook, stirring often for 10 minutes or until soft and lightly browned. Add tomatoes, red and green peppers and seasoning. Cook until the liquid evaporates. Add the rice and saffron broth, mix well and bring to a boil. Cover tightly and place skillet in oven. Bake 20 minutes. Fold in the chicken and peas and bake an additional 10 minutes or until the rice is tender. Correct seasoning.

Makes 4 to 6 servings

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