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Main dishes

Latin Paella

Latin Paella recipe
photo by:kraft
This Valencia-style paella dish is flavored with smoked ham, roasted poblanos and annato for a Mexican twist.
time
prep:
40 min
total:
1 hr
servings
total:
8 servings
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What You Need

1
Tbsp.  oil
8
  bone-in skinless chicken thighs (2-1/2 lb.)
6
slices  OSCAR MAYER Deli Fresh Smoked Ham, finely chopped
3
 plum tomatoes, finely chopped
1
small  onion, finely chopped
3
large   cloves garlic, minced
3
cups  water
1
pkt.   mixed seasonings with saffron
1
tsp.  paprika
1
 chicken bouillon cube
1-1/2
cups  long-grain white rice, uncooked
2
 poblano chiles, roasted, peeled and thinly sliced
2
cups  fresh green beans, cut into 2-inch lengths
1
cup  fresh lima beans
2
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Move chicken to one side of skillet. Add ham, tomatoes, onions and garlic to other side of skillet; cook 4 min.

MIX next 3 ingredients. Add to skillet with bouillon cube; stir. Bring to boil. Stir in rice and chiles; simmer on medium heat 6 min., stirring occasionally.

ADD beans; cover. Simmer on medium heat 20 min. or until beans are tender, stirring occasionally. Remove from heat; let stand 5 min. Top with cheese.

Kraft Kitchens Tips

Make Ahead
Chiles can be roasted, peeled and chopped ahead of time. Store in refrigerator up to 24 hours before using as directed.
Substitute
Prepare using frozen lima beans.
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