• prep: 2 hr 30 min
  • cook: 2 hr 30 min
  • total: 5 hr
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  • servings:
  • Summary

    Special equipment: Chimney starter, newspaper, vegetable oil, and 4 pounds natural lump charcoal, 15-inch carbon steel paella pan Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside. Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm. Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes. Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.

    Ingredients

    • 1 pound tomatoes
    • 9 cups low-sodium chicken broth
    • 3 cups short or medium-grain rice
    • 20 threads saffron
    • 2 sprigs rosemary, leaves stripped from sprigs
    • 3 teaspoons kosher salt, divided
    • 1 teaspoon smoked sweet paprika
    • 2 tablespoons olive oil
    • 3 pounds bone-in, skin-on, chicken thighs and legs 
    • 1/2 pound fresh green beans, trimmed and halved
    • 1 cup chopped red bell pepper
    • 1/2 cup chopped green bell pepper
    • 2 cloves garlic, minced

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 938 % Daily Value *
    • Total Fat: 42 g 65.33%
    • Saturated Fat: 11 g 56.28%
    • Trans Fat: 0 g %
    • Cholesterol: 198 mg 65.83%
    • Sodium: 3049 mg 127.03%
    • Calcium: 64 mg 6.42%
    • Potassium: 682 mg 19.47%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 29.12%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 85 g %
    • Dietary Fiber: 6 g 25.01%
    • Sugar: 6 g
    • Protein: 49 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 46.96%
    • Vitamin C 108.94%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch5
    • Exchange - Vegetables2
    • Exchange - Lean Meat6
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total6 oz-eq

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