Monday, December 19, 2011

Chicken & Tomato Paella

Any meal that can be prepared and cooked in just one pan has to be a favourite, and a dish that you can pretty much add whatever ingredients you have handy is a close second, and something that can be whipped up in half an hour when you get home from work with very little effort? Paella’s fit into that same wonderful realm with pilaffs and biryanis – quick and easy spicy goodness.

Although most Paella’s have a seafood component, fresh seafood isn’t that easy to come by where I live so instead I simply used chicken thigh meat and chorizo to add a nice depth of flavour and a hint of spice.

What Will I Need?

2 Chorizo Sausage, sliced
400g Chicken Thigh, diced
1 tbs olive oil
1 Brown Onion, diced
2 Cloves Garlic, sliced
1 Red Capsicum, diced
1 tsp Turmeric
1 tbs Paprika
¼ tsp Thyme
1 1/4 cups Long Grain White Rice
400g can tomatoes, diced
1 cup Chicken Stock
1 cup White Wine
¼ cup Green Beans, chopped

What Now?

1.         In a large frypan (that has a lid), cook your Chorizo over a high heat for about 3-4 minutes or until golden brown – you won’t need any oil for this as they’re oily enough. Once golden, set aside.

2.         Now, the fry pan should have some residual oil from the Chorizo sausage, and to this we add our chicken thigh to the frypan and an additional oil. Cook the chicken for about 5 minutes, or until each side has been browned.

3.         With the chicken still in the pan, add the garlic, onion and capsicum and give it a good stir for a minute or two or until the onion softens.

4.         Add the rice and stir until it is well combined with the other ingredients, and any oils in the pan.

5.         To this, we next add the stock, wine, tomatoes, paprika, thyme, turmeric and beans and bring it back to the boil.

6.         Once boiling, turn the heat to low and pop on the lid for 15 minutes or until the rice is completely absorbed and tender.

7.         Finally, stir through the chorizo and then serve!