CHEF JEFF — ONE BYTE AT A TIME Paella ValencianaPaella, a traditional Spanish dish, doesn’t need to be an all-day affair.
By: Herald Staff Report,
Paella, a traditional Spanish dish, doesn’t need to be an all-day affair.
1 tablespoon olive oil
2 cups frozen diced onion
4 medium garlic cloves, crushed
¾ pound boneless, skinless chicken thighs
½ cup Valencia rice
1 ½ cups fat-free, low-salt chicken broth
2 large tomatoes cut into eighths
½ cup sliced, canned roasted red pepper
1 cup frozen peas
¼ teaspoon saffron strands
Salt and freshly ground black pepper
Heat oil in large nonstick skillet. Add onion. Saute 1 minute. Add garlic. Cook 1 minute. Add chicken thighs. Brown on all sides, about 2 minutes. Add rice and saute 1 minute. Add the chicken broth, tomatoes, roasted red pepper, peas and saffron. Bring to a simmer and cook 15 minutes. The liquid should be absorbed and the rice cooked through. Add salt and pepper to taste.
Yield: Serves 2.
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