Chicken Paella Rice Casserole with Peas (Low FODMAP Optional)
This paella is very versatile in terms of vegetables. Feel free to add or omit whatever you have on hand. The chopping is the most time consuming element (you want the veg as fine as possible) but after that the chicken paella recipe is quick and easy (thanks to the CRC method!). For a low FODMAP version: omit the leek and garlic. Use LF stock. Reduce the peas to ¼ cup or omit.
Servings 4
Ingredients
- 1 medium leek trimmed, rinsed and thinly sliced
- 2 medium carrots finely diced
- 1 red bell pepper seeded and finely diced
- 1 cup frozen peas
- 1 garlic clove minced
- 1 ¼ cup Arborio rice or Bomba Paella rice
- 1 cup diced plum tomatoes fresh or canned
- 1 1/2 cups chicken stock
- ½ cup dry white wine
- 2 tablespoons lemon juice plus wedges, for serving
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon red pepper flakes
- Sea salt
- Olive oil
- 2 tablespoons chopped parsley divided
- 2 pounds bone-in skin-on chicken thighs about 6
Instructions
- Preheat the oven to 400 degrees F. Place a large (15 inch) heavy bottomed oven-safe skillet or 9 x 13 casserole dish in the oven while you prepare the ingredients.
- In a large mixing bowl, combine the leek, carrots, bell pepper, garlic, rice, tomatoes, peas, chicken stock, white wine, lemon juice, paprika, turmeric, red pepper flakes, 1 teaspoon salt, 2 tablespoons olive oil and half the parsley. Fold the ingredients together until well-mixed. Transfer to the hot skillet or dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture so they are partially submerged. Season the chicken generously with salt and drizzle with olive oil.
- Transfer the pan to the oven and bake the casserole for 45 minutes, or until the chicken is browned, the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes.
- Garnish with the remaining parsley and serve with lemon wedges on the side.