Sunday, October 23, 2011

Paella-Style Chicken and Rice

We recently went to the shore for a week long holiday. St George Island has been the place we like to go in October and watch a bit of the world series, eat fresh seafood, imbibe in a few cocktails and wine, as well as relax and enjoy staring at the gulf waters.

This recipe was one I thought be a healthy balance to the amount of booze that was packed along. Lots of veggies, brown rice and low in fat.



Paella-Style Chicken and Rice

1 TB olive oil
2 oz. Andouille sausage
½ cup onion
½ cup celery
½ teaspoon salt
1 cup brown rice
1 teaspoon Italian seasoning or saffron
2 cups chicken broth
1 pound boneless, skinless chicken breast, cut into large chunks
1 cup frozen peas, thawed
1 red bell pepper, thinly sliced
Chopped fresh parsley and scallions to taste

Heat oil in a large sauté pan. Add sausage and cook 3 minutes. Add onion, celery and salt. Saute for 3 minutes, then stir in brown rice. Stir saffron into chicken broth and into pan. Bring ot a boil and then add chicken.

Cover and cook for 30 minutes, until all liquid has been absorbed and rice is tender. Stir in peas and sliced bell pepper. Serve in bowls topped with parsley and scallions.

From Chicken Paella

This was adapted from a recipe in People magazine, June 2011 issue.



Sending this to Ivonne of Cream Puffs in Venice for her Magazine Monday series.

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