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Photo: Angie Mosier
Active Time:40 minsTotal Time:1 hr 25 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 25 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil8bone-in, skin-on chicken thighs1teaspoonsalt, divided1cupRomano beans (see Tip) or green beans, trimmed and sliced¼cupfresh shelled cranberry beans¼cuplima beans (fresh or frozen)¾cupgrated plum tomato, skin discarded (3 tomatoes)1tablespoonsmoked sweet paprika7cupslow-sodium chicken broth, dividedLarge pinch of saffron threads1 ½cupsValencian bomba rice (see Tip)2sprigsfresh rosemaryLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil
8bone-in, skin-on chicken thighs
1teaspoonsalt, divided
1cupRomano beans (see Tip) or green beans, trimmed and sliced
¼cupfresh shelled cranberry beans
¼cuplima beans (fresh or frozen)
¾cupgrated plum tomato, skin discarded (3 tomatoes)
1tablespoonsmoked sweet paprika
7cupslow-sodium chicken broth, divided
Large pinch of saffron threads
1 ½cupsValencian bomba rice (see Tip)
2sprigsfresh rosemary
Lemon wedges for serving
DirectionsPreheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes.Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes.Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.)Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired.TipA long, flat Italian cousin to string beans, Romano beans can be 6 inches-plus in length and as wide as two to three string beans. Because of their size, they cook equally as well on the grill or under the broiler as they do in boiling water. Find them at farmers' markets this time of year or occasionally in the freezer aisle.Track down bomba rice at well-stocked supermarkets or checktienda.comorAmazon. (Medium-grain white rice makes a decent substitute.)Originally appeared: EatingWell Magazine, July/August 2021
Directions
Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes.Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes.Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.)Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired.TipA long, flat Italian cousin to string beans, Romano beans can be 6 inches-plus in length and as wide as two to three string beans. Because of their size, they cook equally as well on the grill or under the broiler as they do in boiling water. Find them at farmers' markets this time of year or occasionally in the freezer aisle.Track down bomba rice at well-stocked supermarkets or checktienda.comorAmazon. (Medium-grain white rice makes a decent substitute.)
Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).
Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes.
Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes.
Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.)
Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired.
Tip
A long, flat Italian cousin to string beans, Romano beans can be 6 inches-plus in length and as wide as two to three string beans. Because of their size, they cook equally as well on the grill or under the broiler as they do in boiling water. Find them at farmers' markets this time of year or occasionally in the freezer aisle.
Track down bomba rice at well-stocked supermarkets or checktienda.comorAmazon. (Medium-grain white rice makes a decent substitute.)
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)406Calories17gFat31gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
