Tyler Florence’s Chicken and Coconut Paella
Dive into a tropical rendition of the Spanish classic with Tyler Florence’s Chicken and Coconut Paella. This dish marries succulent chicken thighs with the creamy richness of coconut milk, enveloped in aromatic spices and saffron-infused rice, for a culinary journey to flavor paradise.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 cups Arborio rice
- 1 can 14 oz coconut milk
- 1 cup chicken stock infused with a pinch of saffron
- 1 large onion diced
- 1 red bell pepper sliced
- 1 cup frozen peas
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: Chopped cilantro and lemon wedges for garnish
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) to accommodate the high-altitude cooking adjustment.
- Brown the Chicken: Season chicken thighs with salt and pepper. In a large paella pan, heat olive oil over medium heat and brown the chicken on both sides. Remove and set aside.
- Sauté Vegetables: In the same pan, add the onion, red bell pepper, and garlic. Sauté until soft.
- Combine Ingredients: Add the rice, stirring to coat in the oil and vegetables. Pour in the coconut milk and saffron-infused chicken stock. Stir in the paprika and turmeric.
- Cook the Chicken and Rice: Return the chicken to the pan, nestling it into the rice. Bring to a simmer, then transfer the pan to the oven.
- Bake: Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
- Add the Peas: Sprinkle the peas over the top in the last 5 minutes of cooking.
- Garnish and Serve: Let the paella rest for a few minutes. Garnish with chopped cilantro and serve with lemon wedges on the side.
Notes
- The coconut milk adds a creamy texture that's uncommon in traditional paella, balancing the spices and saffron beautifully.
- For an authentic socarrat (crispy bottom layer), monitor the oven's heat and avoid stirring the rice once it's in the oven.
- Adjust the liquid amount if necessary, based on the rice's absorption rate and your preference for the paella's wetness.
