Recipe
Chicken Paella II
Prep Time:
Cook Time:
Serves: 4
This classic Spanish dish has been simplified so that even the most novice chef can prepare it.
Contributed By: Chicken Farmers of Saskatchewan
Ingredients
4
chicken legs (thighs and drumsticks)
4 tbsp (60 mL)
olive oil
1
large onion chopped
1
garlic clove crushed
1 tsp (5 mL)
turmeric
4 oz (115 g)
chorizo sausage or ham
1 cup (250 mL)
long grain rice
2 1/2 cups (625 mL)
chicken stock
4
tomatoes, skinned, seeded and chopped
1
red pepper sliced
1 cup (250 mL)
frozen green peas
salt and pepper to taste
Instructions
1
Preheat oven to 350°F (175°C).
2
Cut the chicken legs separating the drumsticks from the thighs.
3
In a large skillet, heat oil on medium-high heat and brown chicken on both sides. Add onion, garlic and stir in turmeric. Cook for 2 minutes.
4
Slice sausage (or dice ham) and add to the skillet along with rice and chicken stock. Bring to a boil and season to taste.
5
Cover and bake in oven for 15 minutes.
6
Remove from oven and add tomatoes, red pepper and frozen peas. Return to oven and cook for further 10 – 15 minutes or until chicken is tender and the rice has absorbed the stock.