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1
Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet.
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2
Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes.
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3
Remove from pan and set aside.
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4
Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes.
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5
Season with salt and pepper.
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6
Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken.
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7
If it appears too dry, add more liquid.
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8
Bring to a boil and immediately reduce to a simmer.
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9
Cook, covered, for 20 minutes.
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10
Remove cover, add the peas to the top without stirring in.
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11
Cover and cook 5 minutes more or until rice is cooked through and soft.
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12
[Morph] This is super easy to turn into a seafood mock paella by adding shrimp, clams, scallops or pieces of fish during the last 5 to 8 minutes of cooking.
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13
Or reheat leftover One Pan chicken chili on the stove with some water or chicken stock to moisten.
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14
Place shellfish on top and cook for about 5 minutes, or until the shellfish opens.
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15
Discard any that don't open.
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16
[Morph] Thin the batch out with chicken broth or canned tomatoes and water to soup consistency and you've got a super hearty stew/soup meal.
