Chicken Paella

• 2 -3 lbs chicken pieces (with skin on or off)
• 3 tablespoons olive oil
• salt and pepper
• 1 medium onion, sliced into thin wedges
• 2 tablespoons fresh minced garlic
• 1 cup long-grain white rice, uncooked
• 1 (14 1/2 ounce) can diced tomatoes
• 3 cups chicken broth
• 2 tablespoons capers
• 1 teaspoon cayenne pepper (or to taste)
• 12 Spanish olives, green with pimento, sliced (or more if desired)
• 1 cup frozen peas, thawed
• 1 (7 ounce) jar roasted sweet peppers or 1 large roasted red pepper, cut into strips

1. In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
2. Season the chicken with salt and pepper on all sides.
3. Add the chicken, and brown on all sides.
4. Remove chicken; set aside.
5. Add in the onion and garlic, saute until translucent.
6. Stir in the rice, cook for 1 minute.
7. Add in tomatoes, chicken broth, capers and the cayenne pepper.
8. Press chicken pieces down into the liquid.
9. Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
10. Cook until the rice is tender (about 30-40 minutes).
11. Top with olives and peas; stir very gently.
12. Arrange the pepper strips on top of the paella.
13. Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

chicken, olive oil, salt, onion, garlic, longgrain white rice, tomatoes, chicken broth, capers, cayenne pepper, spanish olives, frozen peas, sweet peppers

Taken from www.food.com/recipe/chicken-paella-89747 (may not work)