Bacon Kimchi Paella with Chicken Thighs
Korean and Spanish fusion! This unexpected blend of delicious bacon with kimchi and chicken in a rice paella will leave a mark.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Skillet
- Slotted spoon
- Mixing bowl
- Mixing spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Stove
- Instant-read thermometer
- Can opener
Ingredients
- 1 cup Carolina® Parboiled Medium Grain Rice
- ¼ cup dry white wine
- pinch saffron threads
- 8 small bone-in skin-on chicken thighs (about 2 lb)
- ½ tsp each salt and pepper
- 1 tbsp olive oil
- ½ lb bacon, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 ½ cups sodium-reduced chicken broth
- 1 cup canned diced tomatoes, drained
- ½ cup frozen peas, thawed
- 1 cup kimchi, chopped
- 2 tbsp finely chopped fresh parsley
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