Delicious Low-Oxalate Chicken and Vegetable Paella

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion
• 1 tbsp garlic paste
• 1 large green bell pepper
• 1 medium zucchini
• 1 cup green beans
• 1 cup fresh corn kernels
• 2 cups long-grain rice
• 0.5 cup white wine
• 4 cups low-sodium chicken stock
• 0.25 cup pimientos
• 2 bay leaves
• 1 tsp ground coriander seeds
• 1 tsp salt
• 0.5 tsp white pepper
• 1 lemon

Instructions

1. 1Heat olive oil in a large paella pan or wide skillet over medium-high heat. Sear chicken until lightly browned; remove and set aside.
2. 2Add onion, garlic paste, green bell pepper, courgette, green beans, and corn kernels to the pan. Sauté for 5-7 minutes until vegetables soften.
3. 3Stir in long-grain rice, white wine, chicken stock, pimientos, bay leaves, ground coriander seeds, salt, and white pepper. Bring to a simmer.
4. 4Return the seared chicken to the pan, nestling it into the rice mixture. Reduce heat to low, cover, and cook for 20-25 minutes, or until liquid is absorbed and rice is tender. Do not stir during cooking.
5. 5Remove from heat, let stand covered for 5 minutes. Serve hot with fresh lemon wedges.