Saturday, 10 June 2017

Recipe: Chicken and Bacon Paella


This had become one of those dishes that has become such a staple in our house - mainly as I tend to use it for bringing a lunch to work. The beauty of this dish is that it nearly tastes better the second time it has been heated, and is such a comfort on those colder days in work. With paella, I'm quite aware that they tend to normally include fish, but as I'm not the biggest fan of those little swimmers, this is an alternative take on it. 

With paella, as long as you're using a round, deep pan I think you can pretty much put what ever you want into it, as long as you like it!
Ingredients:

2 diced chicken breasts
1 diced onion (white or red)
4 / 5smokey bacon (chopped into cubes) 
350g long grain rice
two / three peppers
1 tsp garlic
1 tsp turmeric
1 tsp dried thyme
1 1/2 tsp ground cumin
2 tsp paprika
500g passata
1 tbsp tomato puree
750ml hot chicken stock
Frylight




Method:
Begin by spraying your pan with some frylight, and fry off your onion, peppers, chicken on a low - medium heat for about five minutes until vegetables are softened and rasher pieces are browned.


Add in your diced chicken and continue to fry on a medium heat until chicken is nice and golden. 

(I tend to cheat at this point as I only like my chicken browned in an oven - so I tend to have the chicken already roasting before I first add anything to the pan so that it's ready to be adding when it's needed. I just like the taste of roasted chicken much more than pan fried chicken).


Add all spices to the pan, and mix them around in the micture, followed afterwards by the rice.

Stir contents of the pan fully to ensure that all of the vegetables, meat and rice are coated with the different spices.



Add in the tomato puree, tomato passata and chicken stock, and stir to make sure all the rice is surrounded by liquid. If you have a cover for your pan, put it on and simmer for the next fifteen - twenty minutes on a low to medium heat until the liquid has completely thickened up and been absorbed by the rice. Keep an eye on over once in a while as it may need to be stirred to allow liquid which hasn't thickened up yet to be incorporated more.


This amount should easily be shared among four people, but as I said earlier works so well with acting as a leftover dish for packed lunches as well.

Just make sure it's fully reheated and piping hot from the microwave before you eat.








Let me know if you try it, I'd love to know what you think of it.

Fiona
x

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