Tuesday, June 14, 2011

paella-style chicken and rice... 45 minutes

the goods:

1 tablespoon olive oil
1 oz. andouille pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 cup brown rice
1 teaspoon saffron
2 cups chicken broth
1 pound boneless skinless chicken breast, cut into large chunks
1 cup frozen peas, thawed
1 red bell pepper, thinly sliced
chopped scallions to taste

Heat oil over medium-high in a large saute pan or skillet. Add sausage and cook for 3 minutes, crushing the sausage with a wooden spoon. Add onion, celery, and salt. Saute for 3 minutes. Stir in brown rice. Stir saffron into chicken broth and add to pan. Bring to a boil and add chicken.

Cover and cook over low for 30 to 35 minutes, until all liquid has been absorbed and the rice is tender. Stir in peas and sliced bell pepper. Serve in bowls, topped with scallions.

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