Delicious Chicken Paella

• 2 lbs bone-in chicken legs with thigh
• 2 tablespoons oil
• 1 large onion, coarsley chopped
• 3 -4 fresh minced garlic cloves (or to taste)
• 1 cup chopped celery (optional)
• 1 cup long-grain white rice
• 1 (14 1/2 ounce) diced tomatoes
• 3 cups good quality chicken broth
• 3 tablespoons capers (or to taste)
• 14-12 teaspoon cayenne pepper (or to taste)
• 14 -15 green Spanish olives (with pimento, or to taste)
• 34-1 cup frozen peas, thawed
• 1 (7 ounce) jar roasted peppers, strips

1. Season chicken pieces with salt and pepper.
2. Brown chicken in an extra large frypan (with a tight-fitting lid) on all sides; remove to a plate.
3. In the same frypan, Saute onion, garlic and chopped celery (if using).
4. Stir in rice; cook and stir for 1 minute.
5. Add in diced tomatoes (with juice) chicken broth, capers and cayenne pepper; mix to combine.
6. Place and press the browned chicken down into the liquid.
7. Cover the pan with lid.
8. Bring to a slow simmer; reduce heat to very low.
9. Cook until rice is tender (about 30-40 minutes).
10. Add/stir in the olives and peas with a wooden spoon.
11. Arrange the roasted pepper strips on top of the rice.
12. Cover pan again for about 3-5 minutes, or until peas are hot.
13. DELICIOUS!

chicken, oil, onion, celery, longgrain white rice, tomatoes, chicken broth, capers, cayenne pepper, green spanish olives, frozen peas, peppers

Taken from www.food.com/recipe/delicious-chicken-paella-124535 (may not work)