This one pan paella dish combines the delicious flavors of crispy bacon and chicken thighs with tomatoes, kimchi and Spanish seasonings like paprika, saffron and olive oil. Make sure to use Carolina® Parboiled Medium Grain Rice crafted specifically for Paella dishes.
In a small bowl, stir together wine and saffron; let stand for 5 minutes. Season chicken with salt and pepper. Heat the oil in a large skillet set over medium heat; cook chicken for 10 to 15 minutes or until browned all over. Transfer to a plate and set aside..
Increase the heat to medium-high. In the same skillet, cook bacon, onion, red pepper, garlic, rosemary and paprika for 3 minutes. Stir in rice; cook for about 3 minutes or until rice is well toasted. Stir in wine mixture, broth and tomatoes; bring to boil. Return chicken to skillet.
Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.
Increase heat to high; add kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.
Divide rice mixture among bowls; top with chicken and sprinkle with parsley.
Traditional Spanish Paella, originally from the province of Valencia, uses a special skillet to cook the rice in vegetables, meats and broth to gather all of the flavors together and uses saffron, paprika and salt to season it. To make a great paella dish, it is important to use the right rice, Carolina® has created a Medium Grain Rice, perfect for paella because when cooked, the rice releases its starch, creating a more compact texture. This process ultimately results in a less mushy and more creamy and delicious dish.
Paprika is heat sensitive, so when adding the vegetables and spices to the pan, make sure to keep them moving throughout the heat and carefully monitor to lower the heat slightly if necessary. It will help give your rice that nice authentic paella flavor.
When cooking the chicken in the rice, make sure to test it out by cutting slightly into the thickest part of a chicken thigh to see the color or use a thermometer.