Paella, sorta
To this date I still lack a decent medium to share my recipes with people, so why not use this place :), I put this recipe on DA before, but I wanted to put it up here too.
Paella, Sorta ...
Having no connections with Spain other then that they owned my home country 400 years ago, and having never eaten real Paella in my life I hardly think this dish justifies the name. The recipe will likely change over time as it was the first time I made it. The results were quite good though, and the reception was very positive.
Ingredients:
- 1 lbs Chicken breast or tenders.
- 1 Kielbasa Polish sausage
- 1 cup large grain rice
- 2 cups chicken stock
- 1 red pepper
- Bunch of green onions (about 5)
- Salt and pepper
- Olive Oil
On a high fire, coat a large pan with olive oil and once it’s hot put the rice into the hot oil. Stir rice through the oil and fry on hot fire for a minute, then add the chicken stock and stir rice through. Keep stirring rice through chicken stock until it starts boiling. Reduce heat but leave the stock and rice boiling lightly stirring the rice regularly. Stir and boil until rice absorbs most or all of the stock and is done cooking all the way through.
Cut chicken and the sausage in rough pieces and put them in a hot frying pan or wok coated with olive oil. Add chopped up peppers and green onions and stir-fry the mixture over a medium heat until the chicken is done. Add salt and pepper according to personal taste.
When both the rice and the meat mixture is done, mix both up into the largest of the two pans and heat it up together to let flavors mix a little over a medium heat.
Paella, Sorta ...
Having no connections with Spain other then that they owned my home country 400 years ago, and having never eaten real Paella in my life I hardly think this dish justifies the name. The recipe will likely change over time as it was the first time I made it. The results were quite good though, and the reception was very positive.
Ingredients:
- 1 lbs Chicken breast or tenders.
- 1 Kielbasa Polish sausage
- 1 cup large grain rice
- 2 cups chicken stock
- 1 red pepper
- Bunch of green onions (about 5)
- Salt and pepper
- Olive Oil
On a high fire, coat a large pan with olive oil and once it’s hot put the rice into the hot oil. Stir rice through the oil and fry on hot fire for a minute, then add the chicken stock and stir rice through. Keep stirring rice through chicken stock until it starts boiling. Reduce heat but leave the stock and rice boiling lightly stirring the rice regularly. Stir and boil until rice absorbs most or all of the stock and is done cooking all the way through.
Cut chicken and the sausage in rough pieces and put them in a hot frying pan or wok coated with olive oil. Add chopped up peppers and green onions and stir-fry the mixture over a medium heat until the chicken is done. Add salt and pepper according to personal taste.
When both the rice and the meat mixture is done, mix both up into the largest of the two pans and heat it up together to let flavors mix a little over a medium heat.