This is a good recipe to have in hand for if you are not sure when you need to serve up. 45 minutes in the steamer is the aim but another ten or twenty minutes doesn't seem to make a difference. For this recipe I like to use chicken thighs as they have a stronger taste but chicken breasts work equally well.
Ingredients
- 1 tbsp Rapeseed (Canola) Oil
- 1 Onion, chopped
- 1 Garlic Clove, crushed
- 4 Chicken thighs, skinned and chopped into bite sized pieces
- 225g of Arboreal or Paella Rice
- 1/2 tsp of ground Turmeric
- 600ml of Chicken stock made with 2 stock cubes
- 100g of baby button Mushrooms
- 100g of Chorizo, sliced
- 200g of Roasted red peppers/Pimientos
- 50g of frozen Peas
- 1/2 tsp of dried Oregano
- A pinch (3 - 4 strands) of Saffron
- Black Pepper
- 1 Lemon, cut into wedges
- 2 tbsp of chopped flat leaf/Italian Parsley
Method
Heat the oil in a large shallow pan/wok then add the onion, garlic and chicken. Sauté gently for four or five minutes. Stir in the uncooked rice and saffron.
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| Some ingredients |
Add the stock and bring to a simmer.
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| Pretty much everything is in the pan now |
Transfer the contents to a steamer rice bowl (I find there is much more than will fit in a rice bowl so I use individual oval baking dishes as well).
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| Distributed into bowls |
Steam for 45 - 60 minutes at which point all the free liquid should have been absorbed by the rice.
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| Steaming away nicely |
Transfer to a serving bowl and fluff up.
Artistically arrange parsley and lemon wedges on top and serve.
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| Paella |
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