Chicken Paella
Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Havenít tried arborio rice? Youíll love its creamy texture. Dovetailing Tip: Use the chicken from day 1 for todayís recipe.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 487
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 487
2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
1/2 cup cubed fully cooked ham
1/3 cup chopped onions
1/3 cup julienned sweet red pepper
1 tablespoon olive oils, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed
Directions:
In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
Source: tasteofhome.com
In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
