Made from chickatrice leg and saxham rice, this tasty and aromatic dish is the perfect comfort meal after a long day of fishing at the Vesperpool.
Active cooking time: 30 mins. Total cooking time: 1 hour. Serves 6.
Ingredients:
2 tbsp olive oil (32mL)
1 onion, diced
1 shallot, diced
1 green bell pepper, diced
3 garlic cloves, smashed and diced
6 boneless skinless chicken thighs, cut into bite sized pieces
2½ cups uncooked rice (500g)
4 cups chicken stock (960mL)
1 cup water (240mL)
15 oz can diced tomatoes (425g)
1 pinch saffron
1 tsp smoked paprika (3g)
2 tsp salt (5g)
ground pepper, to taste
1 cup frozen or fresh peas (160g)
2 precooked Andouille sausage, sliced
Tip: this recipe is freezable and can be reheated using an oven!
Heat the olive oil in a large saucepan or dutch oven. Add the onion and shallots and cook for five minutes or until lightly browned. Add the bell pepper and cook for two minutes. Add the garlic and cook for two minutes more. Remove the mixture from the pan.
Add the chicken to the pan and brown on all sides - about two minutes per side. Remove the chicken.
Add the rice to the pan and toast for a minute or two or until fragrant. Add the chicken stock, 1 cup (240mL) water, diced tomatoes, saffron, paprika, salt, and pepper. Add in the onion/bell pepper mixture and the chicken. Stir and bring to a boil. Reduce to a simmer, and simmer for 20 minutes. If needed, add another cup of water. Add the peas and sausage and cook for another seven minutes.
Enjoy!
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