Chicken and Vegetable Paella - Crescent City Farmers Market

Recipe for the week of June 12, 1999 courtesy of Chef Keith Boulet of Paella Restaurant

RECIPE
Chicken and Vegetable Paella

4 T olive oil
1/2 cup onions, chopped
1/2 cup celery, chopped
3 T garlic shopped
1/2 cup diced tomatoes
1 lb boneless chicken
1 T salt
pinch cayenne pepper
31/2 cups saffron chicken stock
1 cup arborio rice
2 cups carrots
2 cups zucchini
2 cups broccoli
2 cups green beans
3 oz frozen peas
2 oz pimientos
lemon wedges and parsley for garnish

(1) Sauté onions, bell peppers, and garlic in olive oil. Add chicken and brown, stirring constantly.
(2) Add rice and stir in to coat with oil; sauté for a few minutes more.
(3) Add stock, salt, pepper and bring to a rolling boil. Add remaining vegetables to Paella pan, cover and simmer slowly until rice is cooked and vegetables are tender. (Add stock as required during cooking.)
(4) Garnish with lemon wedges and chopped parsley.

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