Paella Recipe

Ingredients

4 chicken breasts, cut into 2" chunks
2 red peppers, cut into strips
1 large tomato, chopped
1 cup olive oil
1 pound arborio rice
5 cups water or chicken stock
1 tsp saffron threads, or to taste
Salt
Special Equipment: 15" paella pan
Instructions

Heat the olive oil in the paella pan. Once warmed, add the red pepper and cook until fried. Remove from the pan and set aside for later.
In the same pan, add the chicken and cook until browned on the outside. Once browned, add the chopped tomato and cook for about 2 minutes longer.
Pour in the water with the chicken and tomato and bring to a boil.
Once boiling, add the saffron and salt to taste. Continue to simmer until the liquid has been reduce by about 1 cup.
Add the rice to the boiling water and spread it evenly across the pan. Do NOT stir the rice after it's been placed into the boiling water!
Allow the rice to boil, uncovered, over medium heat until the liquid is absorbed.
When the water is fully absorbed, top with the red pepper and serve.