Monday, February 17, 2014

Tex-Mex Chicken Paella

2 TBS olive oil
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces

3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 small red Bell pepper, diced
1 small green Bell pepper, diced
2 jalapeno peppers, chopped

1/4 c dry white wine

1 & 1/2 c. paella rice (or substitute medium grain white rice)
3 c. good quality chicken broth, warmed
1 tsp ancho chili powder
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp dried orange peel

1 c frozen corn
1 can reduced sodium black beans, rinsed well & drained thoroughly

Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.

Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Add wine & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken and seasonings. Stir to combine. Bring to light boil, add corn & beans, reduce heat. Cover & lightly simmer mixture over medium low heat for 15-18 minutes, or until all liquid is absorbed, stirring occasionally. Stir well before serving.

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