Recipe: Chicken & Chilies Paella
Rice recipes with aromatic herbs
July 29, 2010
As it often happens when the recipes become popular worldwide, there are many versions of paella. The original paella valenciana doesn't use seafood, but chicken or rabbit and some poor ingredients like rice and beans. It's also aromatized with rosemary: it surprised me, but it was really perfect with the rich aroma of the stir-fried ingredients.
To be fair, this isn't the paella valenciana, because I added some ingredients, like bell pepper, sausage... and some fresh harvested chili peppers:
On the right: Red paprika, crisp and aromatic.
On the left: Numex Suave Orange, Chinense like Habanero but milder, with a strong fruity aroma.
Banana Sweet... that was more spicy than its name promised!
Chicken & Chilies Paella
1 corno bell pepper
100g mild peppers and/or fresh paprika
100g chicken breast
200g chopped tomatoes
250g cooked beans
1 sprig of rosemary
Cut the corno pepper, onions and sweet peppers into thin slices. Put in a large frying pan with two tablespoons of vegetable oil and sauté for five minutes until soften
Add the chicken breast and sausage cut into bite-size pieces and cook for 10 minutes.
Add well drained beans and chopped tomatoes.
Stir, then add the rice and water and cook over medium heat, until water is absorbed.
Garnish with fresh rosemary.
This goes to Laurie from Mediterranean Cooking in Alaska who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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