Chicken Paella with Yogurt Marinade

A flavorful and vibrant Chicken Paella marinated in yogurt and spices, cooked with fresh vegetables and seasoned rice, perfect for a hearty meal with family and friends.

Steps

In a bowl, mix yogurt, salt, minced garlic, smoked paprika, and olive oil. Submerge the chicken and marinate for at least 4 hours. In a small pot, combine diced carrot, onion, garlic, bay leaf, parsley stems, black peppercorns, and a pinch of salt with water. Bring to a boil for 20 minutes to create vegetable broth. In a large pan, heat olive oil and brown the marinated chicken. Remove and set aside. In the same pan, add chopped onion and bell peppers, season with salt, and sauté for 4 minutes. Then add minced garlic and cook for 2 more minutes. Spread the rice evenly over the veggies, pour in the vegetable broth until it covers the rice by about 1 inch, and add white wine. Sprinkle saffron over the mixture, return the chicken to the pan, and add peas on top. Cook, checking the rice and adding more broth if needed, until the rice is tender and has absorbed the flavors.

2 oz yogurt without flavor Pinch of salt 1 clove of minced garlic 1/2 tbs of smoked Paprika 3/4 tbs of olive oil 1/4 carrot 1/4 onion 1 clove of garlic 1/2 bay leaf 1/4 pack of parsley stems 1/2 tbs Whole black peppercorns A pinch of salt 300g boneless chicken thigh 1/2 cup white rice 1 clove garlic 1/4 onion A pinch of saffron 1/4 cup white wine 1/4 red pepper 1/4 yellow pepper Salt to taste 1/2 tbs olive oil 1/4 cup peas