Cooking with Kendra: Paella!
It’s time for another episode of one of our favorite series: Cooking with Kendra! This time Kendra is back with professional golfer (and native Spaniard!), Sergio García! Join Sergio as he gives Kendra a few lessons in Spanish, shares how he keeps his focus on the golf course, and as he teaches the delicious art of chicken and vegetable paella. Plus! Get a tiny sneak peek at a new collection coming from Kendra Scott later this year!
Ingredients + Supplies
This makes 2 dishes of Chicken and Veggie Paella — one for a larger paella pan that will feed 4-6, and one for a smaller paella pan that will feed 2-3.
Olive oil (for cooking vegetables and meat)
2 Red Peppers, chopped
1 Yellow Onion, chopped
1 Garlic Clove, smashed
3 Tomatotes, sliced and blended
1, 2lb Bag of Bomba Rice
1, 32-oz container of Chicken Broth (2-4 cups per recipe)
4 cups snow peas
4 cups green beans
6 boneless, chicken thighs
2 Paella pans (1 large, 1 small) You can find paella pans at most cookware supplies stores!
DIRECTIONS
Begin by prepping the sofrito. Chop the red peppers and onions, and smash the garlic cloves. Coat in olive oil and combine all together.
Sautée the the red peppers, onions, and garlic in a medium pan on medium high for 15-20 minutes, or until vegetables are cooked through and onions are translucent.
While the vegetables are cooking, slice together 3 tomatoes and blend together until they are the consistency of a “tomato smoothie” as Kendra likes to say.
Chop the snow peas, green beans, and chicken thighs into 1 inch pieces.
Once the vegetables have for the sofrito (red pepper, onions, and garlic) have cooked, add the “tomato smoothie” and bring to a simmer until the tomato mixture has reduced and the sofrito has browned.
While the tomato sauce is reducing, add oil to your paella pan and cook your snow peas, chicken, and green beans on medium high.
Once the meat and veggies are cooked, mix together with the sofrito in the paella pan.
Add 1-2 cups of Bomba rice to the paella pan, dry.
Add chicken broth to the paella pan and let the mixture boil for 5 min.
After boiling, move the paella pan to the oven at a temperature of 350ºF for 10-20 minutes.
You’ll know the paella is ready once the rice has browned and most have the liquid has either evaporated or cooked through.
Allow to cool and enjoy!