KosherEye
<<< o >>> Norene's Cranberry Brisket with Caramelized Onions <<< o >>> How to Make Simple Syrup <<< o >>> New Cookbook The Modern Kosher Kitchen <<< o >>> French Chocolate Silk Pie <<< o >>> Time to PLAY with SodaStream <<< o >>> Kosher Queen Wins Foodie Contest with Pork <<< o >>> Reynolds Kitchens Coupons <<< o >>> FreshTape <<< o >>> Red Star Platinum Yeast <<< o >>> Shalom from Israel <<< o >>>

Kosher Poultry



Bookmark and Share
Chicken Paella PDF Print E-mail

KosherEye.com

G-chicken-paella

A KosherEye Signature Recipe

A one dish meal of chicken, kosher sausage (chorizo), Valencia rice, saffron and pimentón (Spanish smoked paprika).

Ingredients:

10  chicken  thighs
1/2-cup extra-virgin olive oil plus additional for roasting chicken
1 medium onion , 1/4-inch dice
1/2 cup pureed ripe tomatoes
1 small can tomato paste
1 tsp. kosher salt, or less to  taste
1 tsp. saffron threads
2 Tbsps. pimentón, (Spanish smoked paprika)
4 cups chicken stock
2 cups short grain (Valencia) rice
2 cloves garlic, minced
2 Jack's Gourmet Chorizo Sausages, cut into 1/2-inch slices

Optional: 1/4 cup drained green olives, pitted

Ingredients:

Preheat oven to 400 degrees.

Place the chicken pieces on a baking sheet and season all over with salt, pepper and some extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.

Heat a 14- to 18-inch paella pan (or large frying pan) over medium-high heat. Add 1/4  cup olive oil and heat until  hot. Add the onions to the pan and cook until soft, about 5 minutes. Add the garlic, sauté 1 minute. Move the onions to the center of the pan.

Add the sausage, and sauté about 3 minutes. Add the tomato paste and saute about 2 minutes. Add the tomato puree, stirring it into the mixture; and cook for 3 minutes.

Add salt, saffron, pimentón- cook, stirring, for 5 minutes.

Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add chicken pieces, arranging them over the rice. Add the green olives. Then add the peas. Bring the stock back to a simmer; cover and gently cook until liquid is absorbed. Remove from the heat and let rest for 10 minutes before serving.

Notes:

Yield: Serves about 6.

Shabbos tip: If using for Shabbos dinner, transfer to an oven proof 9x13 glass or ceramic casserole, cover and keep warm until serving. When transferring, keep the layers as they were in the paella pan – with rice mixture topped with chicken and peas. 

Recipes: Poultry, Chicken, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3