member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

Recipe Categories:

    Island Chicken Paella


    Source of Recipe


    RecipeAmerica

    List of Ingredients




    2 lbs bone-in, skinless chicken drumsticks and thighs
    2 tsp extra-virgin oil
    1 medium onion, sliced into thin wedges
    4 cloves garlic, chopped
    1 cup long-grain rice
    1 14.5-oz can diced tomatoes
    1 1/2 14-oz cans chicken broth + 1/4 cup water (or 3 cups homemade chicken broth)
    2 Tbsp capers
    1/4 tsp cayenne pepper
    12 Spanish olives (green with pimento), slicedq
    1/2 cup frozen peas, thawed
    1/2 7-oz jar roasted peppers or 1 large roasted pepper, cut into strips

    Recipe



    In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside. Add onion and garlic sauteing until transluscent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes. Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls.

    Serves 4

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |