Chicken Paella
Recipe courtesy of Louisiana Kitchen & Culture
Serves 6
|
Chicken Paella Click image to enlarge |
Preheat oven to 400ºF for gas, 450ºF for electric.
Place chicken broth and saffron in a small saucepan over medium-high heat. Bring to a bare simmer, reduce heat to low, and keep warm.
Place olive oil in a large ovenproof pan over medium heat. When hot, add onion and bell pepper and cook, stirring frequently, until softened, 10 to 12 minutes; do not brown. Add garlic and cook an additional 2 minutes. Add cumin and smoked paprika; combine and cook for 2 minutes, stirring often. Add rice and stir to coat with pan juices; cook, stirring often, until rice just begins to turn translucent. Add warm chicken stock, chicken, and salt, black pepper, and cayenne pepper to taste. Bring to a simmer and cook, stirring occasionally, until most of the broth is absorbed, 8 to 10 minutes. Transfer to the oven and bake until rice is al dente, 12 to 15 minutes. Remove from the oven, cover, and allow to rest for 10 minutes.
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. |