There are so many versions of paella out there. Some have shrimp, others chorizo, but I've found my family likes it plain and simple. It has become a favorite. I serve it with black beans and shredded red cabbage. It reminds my husband of simple Venezuelan fare.
4 tsbp cold pressed olive oil
6-8 chicken thighs, skin removed
1 medium onion, finely chopped
*one roasted red pepper, finely chopped
4 garlic cloves, diced
2 c. brown rice
1/2 c. crushed tomatoes
3 1/2 c. water
1 1/2 tsp sea salt
1/2 tsp cumin
2 bay leaves
1/4 tsp chili powder
*Can use jarred roasted red peppers in a pinch, or plain ol' red pepper, too!
In a deep 12" skillet or wok, heat oil over medium high heat until hot. Add chicken and brown, about 6 minutes each side. Remove from skillet, leaving drippings in the pan. Reduce heat to medium and add the onion and red pepper. Stir frequently until onion is tender. Add garlic, rice, and spices. Cook, stirring, for one minute. Add crushed tomatoes and water. Let heat to a simmer and tuck chicken into rice. Cover and simmer 40 minutes. The rice and chicken should both be done; if not, cook another ten minutes or so. (It sometimes takes longer if the chicken pieces are large.) Remove from heat and let stand five minutes. Serve with black beans and cabbage.