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Spring Chicken Paella

Here is a big family-style supper that is sure to please: tender chicken thighs are nestled in a bed of fragrant, veggie-speckled rice and dashed with a scattering of fresh herbs. Perfect for a cool spring evening, this simple meal is full of flavor. Serve it in large, shallow soup plates with a warm crusty loaf alongside — dinner is complete and completely satisfying!

Spring Chicken Paella

6 chicken thighs, bone-in and skin-on
2 tbs. all-purpose flour
3 tbs. olive oil
2 onions, chopped
3 garlic cloves, finely sliced
1 cup basmati rice
1 tsp. sweet paprika
2 good pinches saffron
zest and juice of 2 lemons
3 cups chicken stock
7 oz. each frozen peas and broad (or lima) beans (1 cup each)
small bunch each parsley, dill, and mint, chopped

Heat the oven to 350°F. Season the chicken well and dust all over with flour. Heat 1 tbs. of the oil in a paella pan or large skillet. Fry the chicken until golden brown on both sides, then transfer to a baking pan and finish in the oven for 30-40 minutes.

Add the remaining oil, if needed, to the pan and gently cook the onions and garlic until soft, 10-15 minutes. Stir in the rice, paprika, saffron, and lemon zest, then add the stock and simmer, stirring occasionally, until the rice is nearly cooked through, about 20 minutes. Add the peas, broad beans, and juice of 1 lemon. Cook until the vegetables are hot, then stir in the herbs and check the seasoning. Tuck the chicken in and cover for 5 minutes to let everything settle before serving.

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