After visiting Spain in the spring of 2023, and loving the chicken paella when we were in Valencia, we modified our favorite Rosemary Chicken recipe to be sort of paella-like.

Ingredients

• 8 Boneless chicken thighs, skin on. (Bone in ok too)
• 2 Tbl Ground Rosemary
• 2 Tbl Assorted other herbs: thyme, sage, oregano, etc.
• 1 tsp Salt
• 2 cups of cooked brown rice
• 1 cup green beans, sliced into 1-inch segments, uncooked
• 1 cup mushrooms, slices, uncooked

Directions

1. Preheat oven to 350 F.
2. Mix the herbs and salt, a mortar and pestle is very helpful.
3. Prepare the chicken thighs by creating a pocket between the skin and thigh, being careful not to fully separate it. Then put some of the herb mix in the pocket.
4. In a large, flat baking dish, mix cooked rice, beans, mushrooms.
5. Place chicken thighs on top, spritz with olive oil.
6. Bake for 30-45 minutes until chicken reaches 165 F.

We often serve this in a large cast iron dutch oven which keeps it warm and moist. This is excellent as left-overs, we often chop up the chicken and mix it in before reheating to keep it moist and yummy.