6 to 8 
40 mins 
Jerk Chicken Paella
Ingredients
- 2 cups Mahatma® Parboiled Medium Grain Rice for Paella
- 2 lb boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup canola oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp ground turmeric
- 1 tsp curry powder
- 3 tbsp jerk paste
- 4 cups sodium-reduced chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 can (14 oz) pigeon peas, rinsed and drained
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 2 limes, cut into wedges
Instructions
Step 1
Season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Transfer to plate.
Step 2
Stir in onion and garlic; cook for 3 to 5 minutes or until softened. Stir in rice, orange and red bell peppers, thyme, turmeric and curry powder; cook for 2 to 3 minutes or until peppers are slightly softened.
Step 3
Return chicken to skillet. Stir in jerk paste; cook for 2 to 3 minutes or until well coated and fragrant.
Step 4
Stir in broth, tomatoes and pigeon peas; bring to boil. Reduce heat to medium-low; cover and cook for 20 to 25 minutes or until most of the liquid is absorbed, rice is tender, chicken is cooked through and veggies are tender.
Step 5
Stir in green onions and cilantro. Serve with lime wedges.
Ingredient Substitutions
For easy Jerk Pork Paella, substitute pork tenderloin for chicken.
