Lima Bean Paella

1. 1

   Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat.

2. 2

   Add 2 1/2 cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and saute until onions are tender and golden, about 8 minutes.

3. 3

   Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil.

4. 4

   Reduce heat to medium-low, cover and simmer until chicken pieces are cooked through and lima beans are tender, about 25 minutes.

5. 5

   Discard bay leaves.

6. 6

   Season mixture to taste with salt and pepper.

7. 7

   Transfer paella to large serving bowl.

8. 8

   Sprinkle with remaining 1 tablespoon chopped fresh thyme and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.