Chicken Paella With Pine Nuts & Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another Paella recipe from the Moderation Diet Cookbook . I like the idea of the sun-dried tomatoes, pine nuts and parmesan cheese. Yum! Ingredients:
1 tablespoon oil |
1 1/2 cups rice |
3 cups chicken broth, rich |
1 teaspoon turmeric |
1/2 teaspoon cumin, ground |
salt and pepper |
1 garlic clove, minced |
4 shallots, minced |
3 sun-dried tomatoes, packed in oil, drained and chopped |
1/4 cup chicken broth |
4 cups cooked chicken, diced (leftover chicken is fine) |
1/4 cup pine nuts, toasted |
1/4 cup parmesan cheese |
Directions:
1. In a covered Dutch oven casserole, simmer together first 6 ingredients for 30 minutes, or until rice is tender and liquid is absorbed. Meanwhile, in a saucepan, cook together the next 4 ingredients until shallots are soft. Stir in the chicken and heat through. Stir tomato mixture into rice until blended. Place paella in a large shallow bowl and serve with sprinkled pine nuts and cheese.
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