Posts Tagged ‘Chicken Paella’
Chicken Paella
Apr
Here’s a great recipe that everyone seems to really like — even kids.
I first came across it in Australian Good Taste magazine in 2007 and you can now find it online here. Since first making it, it has become a family favourite. Like a good curry, it also tastes great the next day. I did change the original recipe a little over a couple of makings, and here is my version.
Ingredients (serves 6)
- 2 tablespoons smoked paprika (you can substitute with sweet paprika if preferred)
- 2 tablespoons ground turmeric
- 8 skinless chicken thigh fillets
- 2 tablespoons olive oil
- 250g chorizo sausages, roughly chopped
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed (you can substitute with garlic powder if you want to avoid garlic breath!)
- 1 litre prepared chicken stock
- 2 cups arborio rice
- 400g can diced tomatoes
- 3/4 cup frozen peas
- 3/4 cup corn kernels (optional)
Method
- Combine paprika and tumeric in a bowl. Use spice mixture to cover both sides of the chicken, pressing into chicken with your fingers (see tip below).
- Heat 1 tablespoon of oil in a very large, deep heavy-based frying pan on a medium-high heat. Add chorizo, onion and garlic. Cook, stirring occasionally, until chorizo is light golden and onion is transparent. Reserve in a bowl until later.
- Add remaining oil to the pan. Cook chicken on both sides until golden. Add 1 cup of stock to the pan. Reduce heat to medium. Cover and cook for 8 minutes. Remove the lid. Boil gently, uncovered, for 10 minutes or until almost all liquid has evaporated.
- Add 2 cups of remaining stock, rice, tomatoes to pan. Stir and return to a simmer. Cook, uncovered, stirring occasionally, for around 15 minutes or until almost all liquid is absorbed.
- Add peas, corn (if desired), chorizo and onion mixture and remaining stock. Simmer for 5 minutes or until stock is just absorbed.
A couple of hints
* Wear disposable plastic gloves when coating the chicken, otherwise the tumeric will discolour your nails badly.
* Mix the spices and coat the chicken on a sheet of Glad Go-Between — you can then throw it away when that part of the preparation is finished and it will protect your benchtop from staining from the tumeric.
* You may need to add a little extra water at the end if you find the paella a bit dry or the rice is a bit too crunchy for your liking.
Tags: Chicken, Chicken Paella, Cooking, Paella, Recipes