Chicken Paella Valenciana from the Barbecue

Chicken Paella Valenciana from the Barbecue
Photo by James Carrier

Ingredients

  • 1 pound fresh Italian (Romano) or regular green beans or thawed frozen Italian green beans
  • 1 cup canned diced tomatoes
  • 2 lemons (5 oz. each), cut in half
  • 3 tablespoons olive oil
  • 1 cup dried large lima beans (6 oz.)
  • 3 pounds bone-in chicken thighs or 1 chicken (about 3 lb.)
  • ½ teaspoon ground dried turmeric
  • + 3 more ingredients
    • 2 ½ cups medium-grain white rice
    • About 1 ½ teaspoons salt
    • ½ teaspoon paprika

1. Pour lima beans into a colander; sort and remove debris, then rinse and drain beans. In a 4- to 5-quart pan over high heat, bring 2 1/2 to 3 quarts water and beans to a boil; cook for 2 minutes. Cover tightly, remove from heat, and let stand for 1 hour. Drain beans, reserving 2 quarts cooking ...

View full recipe at My Recipes

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