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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

2.5 lb ROCKY® Free Range Chicken Thighs
4 cup chicken broth, low sodium
1 pinch saffron threads
1 tsp sweet spanish smoked paprika
2 tsp kosher salt
1 tsp ground black pepper
1 tbsp extra virgin olive oil
spanish chorizo links
large yellow onion
large red bell pepper
garlic cloves
1 bunch flat leaf parsley
roma tomatoes
2 cups basmati rice
1 cup sweet peas
Method

Method

1 Preheat oven to 400°. In a saucepan, over low heat, warm the broth & saffron. Combine the paprika, salt & pepper in a small bowl. Rub the spice mixture all over the chicken thighs. Heat oil in a large oven proof high-sided skillet or pan over medium high heat. Add chicken thighs, skin side down, & cook until browned, 3-4 minutes per side. Transfer chicken to plate. Pour off all but 2 tsp. of the drippings, add chorizo & sauté until sausage browns, stirring occasionally, about 2 minutes. Turn down heat to medium, add onion, bell pepper, garlic & parsley. Cook, stirring often, for 3 minutes. Add tomatoes & cook until onion just starts to caramelize. Stir in rice, continue stirring until rice is well coated. Season with a little salt. Stir in broth/saffron mixture & bring to a simmer. Nestle chicken thighs, skin side up, atop mixture in the skillet. Cover tightly with foil, then cover skillet with lid.
2 Bake Paella in oven for 25-30 minutes, rice should be tender and all the liquid absorbed. Remove from oven, carefully remove lid and foil, scatter peas over & recover with lid. Place back in oven for 5 more minutes. Remove from oven and check to make sure the chicken is cooked through. Chicken is done when the internal temperature reaches 165°, checked with a digital thermometer inserted in the thickest part of the thigh. Garnish with parsley, serve & enjoy!

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