Nae, every time you are planning to come visit, you ask me (or Mark) to make the same dish. I can hear you now -- "Will you cook that one meal for us. You know, the one with the red sauce, and there's rice, and chicken. That's my favorite." Well, Janae, I don't know if you know this but first of all, you are not the only one who loves that. In fact, everyone who has ever had it at our house asks for the recipe. And second, it's so fast and easy (my favorite kind of meal) and I am going to give you the recipe so you can make it any time you want. You know those days when you are sitting around just dreaming
4-6 Boneless, skinless thighs
3/4 cup white rice
1/2 onion, finely chopped
1/2 tsp. paprika
1 1/2 teaspoons chicken granules dissolved in 1 1/2 cups water
14 oz. can STEWED tomatoes
1/2 cup frozen peas
Take a large, deep skillet. Brown the meat on both sides. About 5 minutes. Toss the onion in and saute with the meat for the last couple minutes. Take the chicken out, and put the rest of the ingredients in the pan. Stir it up a little so its mixed. Set the chicken thighs back on top. Bring to a boil. Cover and turn down to a simmer for 35 minutes. Open the lid and pour the peas on top to steam for 10 minutes (don't mix them in yet).
TIPS: When I first started making this, it would never turn out like Mark's and I have since figure out the two problems I was having, so I'll share.
1) USE STEWED tomatoes. DON'T use diced, or crushed, ect. The flavor is completely different.
2) It is essential that you take the chicken out before put in all the other ingredients. If you don't, all the rice won't get mixed with the liquid good enough and you'll get crunchy, uncooked, or burnt rice. The rice needs to be submerged in liquid, so mix it together and lay the chicken on top so the rice does not end up on top of the chicken.
Grab a fork. Take a bite. MMMMMM.
CHICKEN PAELLAAAAAAAAAAAA!!!!! I LOVE YOUR FACE AND THIS FOOD!!!! Oh my gosh. I want some SO BAD!!! This post made me laugh so hard. I love your stinkin' self. -Nae
ReplyDeleteyumm! looks delicious!
ReplyDeletefollowed you! thanks for sharing!
would appreciate it if you could 'follow back'! your button is looking really nice on our blog~
xoxo
http://thegreenraybans.blogspot.com
YUM!
ReplyDeleteI like to use mexican stewed tomatoes for spicier side. Also, the original recipe called for shrimp, but I thought it tasted too fishy, so I leave the shrimp out. Also a dash of cayenne red pepper if you like is good in it.
ReplyDeleteLove this recipe too!
Thanks Carole! Was this your recipe? Maybe I should change the title! Haha. I never think about who made it first...in our house, Mark makes it, but I'll give you full credit, cause you made Mark! ;) I actually think he used to put cayenne pepper in it but when we feed our little ones we don't put that in...so I guess I forgot. But I love spicy! I'll have to use the Mexican stewed and the cayenne and just eat it all myself one night. Thanks for your help and all the comments!! :D
ReplyDeleteLooks scrumptious! Yum!
ReplyDeleteOh yummm! Reading this has made me hungry!
ReplyDeleteThat sounds so good! And it's so exciting to find a dairy-free recipe! My hubs is lactose intolerant, so I can't make 99% of the great looking recipes I find online. Thanks for sharing! If you get a minute, I'd looove for you to share it here:
ReplyDeletehttp://oneartmama.blogspot.com/2011/12/shine-on-fridays-8.html
Yummy! I posted a link to this recipe on my blog...thru my pinterest board.
ReplyDeleteThanks!
Jennifer @ The Craft Barn