This is a child-friendly version of Paella, that I’m serving to Nicholas for the first time tonight.
15 mL Olive Oil (1 Tbsp Olive Oil)
1 Garlic Clove, peeled and crushed
1 Onion, peeled and chopped
250 g Chicken Breast, cut into chunks (8 oz Chicken)
1 Red Pepper, deseeded and diced (I’m going to chop some frozen slices I’ve got in the freezer!)
300g Brown Rice (1 & 2/3 Cups Brown Rice)
5 mL Tumeric (1 tsp Tumeric)
5 mL Mild Chili Powder (1 tsp Chili Powder)
750 mL Chicken Stock (3 Cups Chicken Stock)
1 Bay Leaf
100g Frozen Peas (2/3 Cup Frozen Peas)
2 Pork Sausages, grilled and sliced diagonally
100g Small Cooked, Peeled Prawns (1/4 lb Small Cooked, Peeled Shrimp)
Salt and Freshly Ground Black Pepper
Heat the oil in a deep, heavy bottomed frying pan or pot, add the garlic and onion and saute for 3 minutes. Add the chicken and saute until browned on all sides.
Add the red pepper and cook, stirring, for 1 minute. Rinse the rice, then stir it in with the tumeric and chili powder. Saute for 1 minute, stirring the mixture constantly.
Pour in the stock, add the bay leaf, stir well, and leave to simmer for 30 to 45 minutes, covered until all the liquid is absorbed by the brown rice. (Keep your eye on this, the timing varies depending upon the variety of brown rice used!)
Add the peas, sausages, and shrimp to the pan and simmer covered for a further 4 to 5 minutes. Season, remove the bay leaf, and serve.
I’ll be posting our opinions and some pictures of this later today!
Unfortunately I have no photos of this dish. . . the night we had it was the evening Nicholas started really feeling not well at all. . . so taking care of my baby took precedence over taking photos of dinner.
Rick and I did both really like it. . . although Rick got some violent hiccups afterwards, which he tried to blame on this dish!