Wednesday, April 18, 2012

Chicken Paella

1 T plus 2 tsp olive oil
2 hot Links halved and sliced
1 lb skinless boneless chicken breast, cut into 1" pieces
1 medium onion, chopped
2 cloves of garlic, minced
2 1/2 cups low-sodium chicken broth
1 12 oz package frozen peas
1 cup uncooked white or brown basmati rice
1 can Rotel ~ Diced Tomatoes with Green Chiles
1/4 cup sliced black olives
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground curry
1/8 tsp Your Favorite Mixed Seasoning

Preheat oven to 375 degrees.

Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)  Add the chorizo/hot links and cook, stir occasionally until browned, about 3 minutes.

Add the chicken and cook, stirring occasionally, until browned about 5 minutes.
Transfer the chicken and chorizo/hot links to a plate.
Heat the remaining 2 tsp of oil in the skillet,  Add the onion, and cook stirring until softened about 3-5 minutes.  Add the garlic and continue to cook for a minute more.
Return the chicken and chorizo to the skillet

Add the chicken broth, peas, rice, tomato, olives, salt, pepper, seasonings.  Bring to a boil, cover, and transfer to the over.
Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.

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