Servings: 4
Ingredients:
- Rice: 2 cups
- Chicken Thighs: 8 pieces
- Green Beans: 300 grams
- GarrofΓ³ (Valencian bean): 4 large beans
- Bell Peppers: 2, various colors sliced
- Tomato: 1 whole, diced
- Chicken Stock: 4 cups
- Saffron Threads: a pinch (about 0.25 grams)
- Olive Oil: 3 tablespoons
Directions:
Heat the olive oil in a large paella pan or wide skillet over medium heat.
Season chicken thighs with salt and brown on all sides, then remove from pan. Set aside.
Related Products:
π
Tomatoes
π« Bell Peppers
π« Green Beans
π Chicken
π Rice