Thursday, December 4, 2014

Spanish Chicken Rice

Slowly getting into the groove of posting most of what is happening in my Kitchen (again) and loving every bit of it. Happy to be back :) :)

The recipe I am about to share today is a hearty Chicken Rice recipe, people from different parts of the world make their own version of Chicken Rice. This recipe is very close to the Spanish Chicken Paella, however it does not consist of the traditional Chorizo or Saffron in it hence I will call it Spanish Chicken Rice. One can add Prawns, Mussels and some Chorizo of course. It can also be topped with some small Green Olives.

Here is what you will need to make Spanish Chicken Rice:
Serves – 4
·        Chicken – 400 gms (boneless or with bone – I used Chicken pieces with bones as I prefer the dark meat more)
·        Vegetable Oil – 3 tbsp
·        Garlic – 5-6 cloves - minced
·        Onions – 2 medium – chopped into chunks
·        Bell Pepper – Green, Yellow and Red – 1/3 Cup each
·        Granulated Garlic – 1 tsp
·        Paprika – 1 tbsp
·        Tomatoes – 2 small – chopped
·        Long grained white Rice – 2 cups (Ideal is Paella Rice, but this is not authentic Paella and long grained Rice is what I had)
·        Chicken stock – 4 cups
·        Green Peas – frozen – ½ cup
·        Salt to taste
·        Pepper to taste

How to make Spanish Chicken Rice:

·        In a large Skillet, heat Vegetable Oil
·        Toss the Chicken pieces in and season with some Salt and Pepper, cook all sides till color develops
·        Add the minced Garlic, Onions and Peppers and cook for a few minutes, season with a dash of Salt and Pepper again, cook for 6-7 minutes till they start to soften up
·        Add the washed long grained white Rice and keep stirring, add the paprika and granulated Garlic and mix well, cook for about a minute or two
·        Stir the Tomatoes in and add the Chicken stock
·        Season it with a final touch of Salt and Pepper and bring it to a boil, once it stars boiling, lower the heat to low and cover, let it cook for 25 minutes

·        After 25 minutes, uncover and fluff it up with a fork (do not use a soon, that will mess up the Rice)
·        Add the frozen Green Peas and gently mix, even if they are not fully defrosted, they will. Turn off the heat and cover. In another 10 minutes it should be ready to dig in

This is yet another one pot meal to die for. Make it on week nights for the Family, even for those unplanned get-togethers it is a life savior!

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