California Chicken Paella

6 chicken pieces, bone-in

3 tbsp (45 mL) vegetable oil

2 onions, chopped

2 cloves garlic, chopped

1 1/2 cup (375 mL) long grain rice

1 1/2 cup (375 mL) tomatoes, fresh, chopped

1 1/2 cup (375 mL) canned diced tomatoes

2 cups (500 mL) chicken broth

salt, to taste

pepper, to taste

1 red pepper, cut into strips

8 oz (230 g) feta cheese, crumbled

1/2 cup (125 mL) black olives, preferably Kalamata

3 tbsp (45 mL) basil, fresh, chopped

3 tbsp (45 mL) parsley, fresh, chopped

1 Cut chicken into pieces in half (where possible). Pat chicken pieces dry with paper towels.
2 Heat oil in a large skillet and brown chicken pieces, Remove chicken and place in a large casserole or paella dish. Return skillet to heat and add onions and garlic. Cook until tender and fragrant.
3 Add rice and combine well. Stir in tomatoes and cook 3 to 4 minutes. Add stock and bring to a boil.
4 Combine with chicken in casserole and season with salt and pepper. Cover and bake at 350°F (175°C) for about 30 minutes until the internal temperature reaches 165ºF or 74ºC.
5 Uncover and stir gently. Arrange red pepper strips, olives and cheese on top. Sprinkle with half of the herbs. Cover again and bake 10 minutes longer. Sprinkle with remaining herbs.