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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A variation from the classic paella. From Canadian Living magazine. When I make this dish, I choose to use chicken breast instead. Ingredients:
4 chicken legs |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
2 onions, chopped |
4 cloves garlic, minced |
1 tablespoon paprika |
3/4 teaspoon turmeric |
1 pinch cayenne pepper |
1 (19 ounce) can tomatoes |
3 cups chicken stock |
2 cups long-grain rice |
1 sweet red pepper, cut in strips |
1 cup peas, fresh or frozen |
Directions:
1. Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
2. Remove and set aside.
3. Drain fat from pan.
4. Cook onions and garlic, stirring, for 3 minutes.
5. Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
6. Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
7. Add stock and rice; bring to boil.
8. Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
9. Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.
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