2 Tablespoons olive oil 1 lb. chicken thighs, skinned, boned and cut into 1 inch pieces 1 lb. chicken thighs, skinned, boned and cut into 1 inch pieces 1 medium onion, chopped 1 large garlic clove, minced 3 ripe tomatoes, seeded and chopped 2 teaspoons chili powder 1 teaspoon cumin
4-1/2 cups gf chicken stock 1 cup white kidney beans, drained and rinsed thoroughly 1 cup red kidney beans, drained and rinsed thoroughly 1 cup blanched green beans, cut into 1-1/2 inch pieces Salt and freshly ground black pepper to taste 2 cups Arborio rice or another medium-grain rice 2 Tablespoons fresh cilantro
Heat the olive oil in a large paella pan or large, shallow skillet over medium heat. Add the chicken in batches and cook until browned on all sides and cooked through. Remove the chicken from the pan and drain on paper towels. Pour off all but 1 tablespoon of fat and add the onion and garlic; sauté until just tender, about 3 minutes. Reduce the heat to low and add the tomatoes, chili powder and cumin; cook for about 30 minutes, stirring occasionally. Return the chicken to the pan and stir to coat. Pour in the gf chicken stock. Increase the heat and bring mixture to a simmer. Add the kidney beans and the green beans and adjust the seasonings to taste with salt and freshly ground black pepper. Stir in the rice. Make sure the ingredients are well distributed in the pan and gently pat down the top. Cook, uncovered and undisturbed, over medium-high heat until the rice is cooked through and the liquid is evaporated, about 20-25 minutes. If the liquid evaporates too quickly add a bit more hot stock as needed. Don’t allow the rice to burn, but it is ok to have a dark brown crust on the bottom of the paella. This is considered desirable since it ads flavor to the finished paella. When the paella is done lay a clean kitchen towel over the top of the pan and let sit for 10-15 minutes before serving. Just before serving, stir in the fresh cilantro.