CHEF JEFF — ONE BYTE AT A TIME Paella Valenciana

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Paella, a traditional Spanish dish, doesn’t need to be an all-day affair.

Paella Valenciana

1 tablespoon olive oil

2 cups frozen diced onion

4 medium garlic cloves, crushed

¾ pound boneless, skinless chicken thighs

½ cup Valencia rice

1 ½ cups fat-free, low-salt chicken broth

2 large tomatoes cut into eighths

½ cup sliced, canned roasted red pepper

1 cup frozen peas

¼ teaspoon saffron strands

Salt and freshly ground black pepper

Heat oil in large nonstick skillet. Add onion. Saute 1 minute. Add garlic. Cook 1 minute. Add chicken thighs. Brown on all sides, about 2 minutes. Add rice and saute 1 minute. Add the chicken broth, tomatoes, roasted red pepper, peas and saffron. Bring to a simmer and cook 15 minutes. The liquid should be absorbed and the rice cooked through. Add salt and pepper to taste.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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