Chicken Paella Valenciana from the Barbecue

Ingredients

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

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