Sunday, March 27, 2016

A Non-Traditional Paella

2 medium onions, diced
12 strips of precooked bacon chopped
6-8 carrots, cleaned and cut on the bias in 1/4" thick pieces
16 oz precooked dark meat chicken, pulled apart
1 lb mixed rice (mine was a mix of long grain brown, Himalayan red rice, wild rice and brown basmati rice)
2 qt chicken stock (I keep it simmering on the stove)

1 t rosemary
1 t tarragon
1/2 t ground black pepper


In a large skillet with a lid, saute bacon pieces for a few minutes. Add diced onion in a layer. Lightly salt to get the onions to sweat. When the onions start to clarify, add carrots in a layer over onions.

Add a cup or so of chicken stock.

Add a layer of rosemary, tarragon and black pepper

Allow to simmer for a few minutes.

Add dry rice in a layer.

Add chicken stock to just cover the rice layer, place lid on the pan and simmer for 10 minutes.
Remove the lid and add more chicken stock to again cover the rice. Cover and simmer 10 minutes.
Repeat this twice more (four 10 minute simmer cycles).

Add the remaining chicken stock, Lower the heat until it barely bubbles and let cook an additional 15 minutes. Remove from heat and let sit covered for 15 minutes to finish absorbing liquid.

Mix in chicken and place into serving dish. Hold covered with foil in a 200 degree F oven as needed. Add stock if it begins to dry while holding.

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