Chicken and Vegetable Paella with Artichoke Hearts and White Beans
J
Joaquín
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Ready for a flavorful Spanish-style Chicken and Vegetable Paella? This low-carb version, featuring chicken thighs, chorizo, artichoke hearts, and cannellini beans, is surprisingly simple. No need to marinate or preheat! First, sauté the onion, chorizo, and garlic (5 mins). Next, brown the chicken (5 mins), then add veggies and spices (5 mins). Deglaze with wine, add broth, beans, and artichokes (3 mins), and simmer (20-25 mins). Garnish with parsley and lemon. Enjoy! Total time is about 45 minutes.
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken thigh
- 4 ounces chorizo
Fresh Produce & Herbs
- 1 whole yellow onion
- 1 whole red bell pepper
- 1 cup green beans
- 1 cup artichoke heart
- 1/2 cup parsley
- 1 whole lemon
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1 can cannellini beans
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons olive oil
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