Smokey Paella Casserole
A twist on the classic Spanish dish, this smoky paella casserole combines flavors of smoky roasted vegetables with tender chicken.
Ingredients
- ●1 pound chicken breastcut into 1-inch pieces
- ●2 smoky roasted red peppersdiced
- ●1/2 cup catalan olivespitted and sliced
- ●2 cups paella riceuncooked
- ●1 teaspoon smoked paprikaoptional
- ●2 cloves garlicminced
- ●2 tablespoons olive oilfor cooking
- ●2 cups chicken brothlow sodium
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 3
Add the chicken to the skillet and cook until browned, about 5 minutes.
- 4
Transfer the chicken to a large bowl and set aside.
- 5
In the same skillet, add the remaining 1 tablespoon of olive oil.
- 6
Add the diced red peppers, sliced olives, and minced garlic to the skillet.
- 7
Cook until the vegetables are tender, about 5 minutes.
- 8
In a separate pot, bring the chicken broth to a boil.
- 9
Add the paella rice to the pot and stir to combine. Reduce heat to low and cover.
- 10
In a large casserole dish, arrange half of the cooked rice mixture in the bottom of the dish.
- 11
Add the cooked chicken and sautéed vegetables on top of the rice.
- 12
Top with the remaining rice mixture and cover with aluminum foil.
- 13
Bake in the preheated oven for 25-30 minutes, or until the rice is cooked and the casserole is heated through.
- 14
Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned.