Arroz Amarillo Grande Recipe

Preparation

1. 1

   Prepare the Saffron

   In a small bowl, combine saffron threads with 2 tablespoons of warm water. Let it steep for about 10 minutes while preparing the other ingredients.

2. 2

   Cook the Chicken

   In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt and black pepper. Add the chicken to the pan and cook for about 5-7 minutes on each side until golden brown. Remove from the pan and set aside.

3. 3

   Sauté the Vegetables

   In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.

4. 4

   Add Rice and Broth

   Stir in the long-grain rice, making sure it is coated with the oil and vegetables. Pour in the chicken broth and the saffron mixture (including the threads). Bring to a boil.

5. 5

   Simmer the Dish

   Once boiling, reduce the heat to low. Add the cooked chicken back to the pan, cover, and let simmer for about 15 minutes.

6. 6

   Add Shrimp and Peas

   After 15 minutes, add the shrimp and green peas to the pan. Cover again and continue to simmer for another 5-7 minutes, or until the shrimp are pink and the rice is tender.

7. 7

   Final Touches

   Remove the pan from heat. Fluff the rice with a fork and let it sit covered for 5 minutes. Garnish with chopped cilantro before serving.