Subscribe Today!


Tasty Tuesday - Chicken Paella

My DH made this Quick Chicken Paella from Canadian Living on Saturday for supper.... it is delish, and we've decided it should be part of the repertoire.... quick, yummy, and easy to manipulate based on the veggies you have on hand.... what could be better?

Quick Chicken Paella (Canadian Living)
This recipe makes 4 servings

2 tsp (10 mL) olive oil
8 boneless skinless chicken thighs
2 onions, chopped
2 cloves garlic, minced
1 tbsp (15 mL) paprika
1 tsp (5 mL) salt
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
2 cups (500 mL) chicken stock
1-1/2 cups (375 mL) long-grain rice
2 zucchinis, sliced (8 oz/250 g)

  • In large deep skillet or Dutch oven, heat oil over medium-high heat; brown chicken all over. Remove and set aside.
  • Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes. Add paprika, salt, turmeric and pepper; cook, stirring, for 30 seconds. Add tomatoes, stock and rice; bring to boil.
  • Return chicken to skillet; reduce heat, cover and simmer for 25 minutes or until juices run clear when chicken is pierced and rice is almost tender.
  • Add zucchini; cook, covered, for 6 minutes or until rice is tender.
Additional Information/Tip: Traditionally, paella is made with saffron threads, so if desired, use 1/4 tsp (1 mL), crumbled, instead of the turmeric. Dissolve the threads in the chicken stock before adding to the rice.

How the kids can help: measure and pour ingredients, select and chop veggies (if old enough)

1 comment:

  1. Sounds fantastic. I'm going to give it a try. It's hard to cook for picky eaters.