The school year is starting soon, which means I will be back to work and won’t be able to make as many meals that don’t leave leftovers. For the next few weeks, I’ll be testing out some recipes that create leftovers. This is the first recipe in that series. This is an easy recipe that is also easy on the budget. We ate about half the first night and will finish it tonight.
This recipe is from a cookbook I got for next to nothing during my local Borders bookstore closing sale. It’s called Tastes of the Mediterranean and has lots of fun recipes. This is the first I’ve tried from that book.
1- 1/4 cup olive oil
2- 1 lb chicken thighs cut into cubes (I used two boneless chicken breasts)
3- 7 oz chorizo sausage cut into pieces (I used Nature’s Promise chicken and apple sausage)
4- 7 oz mushrooms, thinly sliced
5- 3 garlic cloves, crushed
6- 1 lb tomatoes, chopped
7- 7 oz green beans, cut in half
8- 2 tbs parsley, chopped
9- 1/4 saffron threads dissolved in 1/4 cup hot water
10- 2 cups short grain rice (My supermarket didn’t have short grain, so I subbed in medium grain)
11- 3 cups chicken broth (I used 2.5)
12- lemon wedges
1- Heat the oil in a large nonstick pan or paella pan over medium heat (all ingredients will eventually go in this pan, so use a big one or use an oval Dutch oven, as I did). Add the peppers and cook until soft, about 10 mins. Remove after cooked and set aside.
2- Add the chicken and cook until brown, about 10 mins. Add the sausage and cook for 5 mins or until golden on all sides.
3- Add the mushrooms and garlic and let cook over medium heat for 5 mins.
4- Stir in the tomato and pepper and cook another 5 mins, or until the tomato is soft.
5- Add the beans, parsley, saffron mixture, and rice. Stir together, then add the stock. Do not stir anymore. Set the timer for 30 mins and leave the mixture be. You want a crust to form on the bottom of the paella. After 30 mins, remove from the heat, cover, and let stand for 10 mins. Serve with lemon wedges.