Chicken Paella with French Green Beans
Hands-on: 30 minutes Total: 60 minutes Servings: 6 (1 2/3 cups each) 2 tablespoons olive oil, divided 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 small onion, chopped 2 cloves garlic, minced 2 teaspoons smoked paprika 1 1/2 cups parboiled white long-grain rice, uncooked 2 cups chicken broth 1 can (14.5 ounces) Hunt’s Diced Tomatoes, undrained 1 package (11 ounces) Alexia French Herb Green Beans 1/3 cup sliced ripe olives 2 tablespoons chopped fresh Italian (flat-leaf) parsley Lemon wedges Heat 1 tablespoon oil in large deep skillet or Dutch oven over mediumhigh heat. Add chicken, salt and pepper. Cook 7–9 minutes or until golden brown on all sides. Transfer to plate. Add remaining 1 tablespoon oil to skillet and heat. Add onion, garlic and paprika. Cook 3–5 minutes or until onion is tender, stirring often. Stir in rice; cook 1–2 minutes or until coated well. Stir in broth, tomatoes and chicken; bring to a boil. Reduce heat to simmer, cover and cook 12 minutes. Stir in frozen green beans; cook covered 8–10 minutes more or until rice is tender and chicken is cooked through. Remove from heat; let stand covered 5 minutes. Stir in olives. Sprinkle with parsley and serve with lemon wedges.
