Saffron Chicken Paella

1.Prepare the ingredients Read the entire recipe card. Wash and dry all produce. Halve and thinly slice the yellow onion. Remove the string that runs along the inside of the snap peas. Cut the snap peas into ½-inch pieces.

2.Sear the chicken In a medium bowl, add the flour. Dry the chicken tenders with paper towel and season with salt and pepper. Transfer the chicken to the flour and turn to coat. In a large pot, heat 1 tbsp of oil over medium high until hot. Add the chicken and yellow onion. Cook for 3 min, stirring occasionally, until the chicken is golden.

3.Start the paella Add the Paella Spice Mix and arborio rice. Cook for 30 sec, stirring to toast. Add the sherry wine and cook for 30 sec, to reduce. Add fire roasted tomatoes, chicken stock reduction, saffron and 1 ¼ cups of water. Season with salt and bring to a boil over high heat. Once boiling, cover and reduce the heat to medium low. Cook for 15 min, until the rice is nearly tender.

4.Finish the paella and serve Stir in the snap peas. Cover and continue cooking for 1-3 min, until bright green and the rice is tender (and the chicken reaches 165°F). Off heat, stir in the butter. Enjoy!