Lima bean paella

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil; (preferably
; extra-virgin)
2½ cup Chopped red onions; (about 2 medium)
1 ounce Finely chopped smoked ham; (scant 1/4 cup)
4 tablespoons Chopped fresh thyme or 1 1/2 tablespoons
; dried
3 larges Bay leaves
8 ounces Skinless boneless chicken thighs; fat trimmed, cut
; into 1-inchpieces
3 cups Frozen baby lima beans; (about 1 pound)
1 can Italian-style tomatoes; cut into pieces,
; juices reserved
; (16-ounce)
6 Garlic cloves; minced

Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add 2½ cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and saute until onions are tender and golden, about 8 minutes. Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil. Reduce heat to medium-low, cover and simmer until chicken pieces are cooked through and lima beans are tender, about 25 minutes. Discard bay leaves. Season mixture to taste with salt and pepper.

Transfer paella to large serving bowl. Sprinkle with remaining 1 tablespoon chopped fresh thyme and serve.

Serves 4.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 951 Calories (kcal); 29g Total Fat; (27% calories from fat); 39g Protein; 137g Carbohydrate; 0mg Cholesterol; 529mg Sodium Food Exchanges: 8 ½ Grain(Starch); 2 Lean Meat; 2 ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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