The Most Creative Ways to Cook Chicken This Fall

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Chicken Paella

A traditional Valencian dish, this rice-based recipe will fool your brain (and stomach) into thinking you're soaking up the sun on the Spanish coast. Best of all, you can enjoy the feeling without having to step on a plane! A true antidote to those chilly autumnal nights.

Ingredients (for 4 people):

• 1 lbs. chicken thighs (boneless and skinless, cut into 1-inch cubes)
• 4 1/2 cups chicken stock
• 3 tbsp olive oil
• 1 medium red onion (sliced)
• 3 cloves garlic (minced)
• 2 cups green beans
• 1 tbsp tomato paste
• 1 1/2 cups paella rice
• 1 tbsp paprika
• Salt and pepper (for seasoning)

Instructions:

1. In a medium-pot, add the chicken stock and saffron. Simmer over low-heat for 10 min. 
2. In a large skillet (or paella pan if you have one!), heat oil on medium-heat until it sizzles.
3. Add the chicken and sear for 10 min. until golden brown on all sides. 
4. Add the onion and garlic, along with the green beans, and cook for 3 min. until tender.
5. Stir in the paprika and tomato paste. Mix well.
6. Add rice and stir, coating everything. 
7. Slowly pour the saffron-infused chicken stock into the pan, and stir until the rice is evenly distributed. Season with salt and pepper. 
8. Cook uncovered on medium-high heat until the rice has absorded all the liquid. This should take 20 min. 
9. Turn off the heat and cover the pan with aluminium foil. Let it rest for 10 min. until the rice is tender yet firm.