Name: Chicken Paella Valenciana From The Barbecue
Cuisine: International
Ingredients: 1 cup dried large lima beans (6 oz.); 3 pounds bone-in chicken thighs or 1 chicken (about 3 lb.); 1 pound fresh Italian (Romano) or regular green beans or thawed frozen Italian green beans; 3 tablespoons olive oil; 1 cup canned diced tomatoes; About 1 1/2 teaspoons salt; 1/2 teaspoon paprika; 1/2 teaspoon ground dried turmeric; 2 1/2 cups medium-grain white rice; 2 lemons (5 oz. each), cut in half

Ingredients

1 cup dried large lima beans (6 oz.)

3 pounds bone-in chicken thighs or 1 chicken (about 3 lb.)

1 pound fresh Italian (Romano) or regular green beans or thawed frozen Italian green beans

3 tablespoons olive oil

1 cup canned diced tomatoes

About 1 1/2 teaspoons salt

1/2 teaspoon paprika

1/2 teaspoon ground dried turmeric

2 1/2 cups medium-grain white rice

2 lemons (5 oz. each), cut in half

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1.
Pour lima beans into a colander; sort and remove debris, then rinse and drain beans. In a 4- to 5-quart pan over high heat, bring 2 1/2 to 3 quarts water and beans to a boil; cook for 2 minutes. Cover tightly, remove from heat, and let stand for 1 hour. Drain beans, reserving 2 quarts cooking liquid. Rinse chicken and pat dry. Cut each thigh in half lengthwise along one side of bone; or with a cleaver, cut whole chicken through bones into 2- by 3-inch pieces (see notes). Pull off and discard any lumps of fat. Rinse green beans and remove and discard stem ends and any tough strings; cut beans into 3-inch lengths. If using a charcoal barbecue (at least 22 in. wide), ignite 160 briquets (about 9 1/2 lb.) on the firegrate; open dampers. When coals are dotted with ash, in 15 to 20 minutes, spread into an even double layer about 2 inches wider than base of paella pan. Set grill 4 to 6 inches above charcoal. Let coals burn down until they're hot (you can hold your hand at grill level only 2 to 3 seconds), 5 to 10 minutes. If using a gas barbecue (at least 19 in. wide), turn temperature to high, close lid, and let heat for 10 minutes. Set a 17-inch paella pan on grill over hot coals or high heat on a gas grill. Add 2 tablespoons oil; with a wide spatula, spread to coat bottom of pan. When oil is hot, add chicken pieces (close lid on gas barbecue); cook, turning once, until lightly browned on both sides, 6 to 12 minutes total. Add tomatoes and stir until most of the juices have evaporated, 1 to 2 minutes. Stir in remaining 1 tablespoon oil, green beans, 1 1/2 teaspoons salt, paprika, and turmeric. Add soaked lima beans and the reserved 2 quarts cooking liquid (if it's cold, heat in a microwave oven or pan until hot before adding). Note level of liquid in pan: Measure distance from pan rim or handle rivets to level of liquid. (Close lid on gas barbecue.) Bring to a gentle boil. Boil gently to flavor broth, 25 to 30 minutes (on gas barbecue, regulate heat as needed to maintain

Chicken Paella Valenciana From The Barbecue

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