Paella with Olives, Bread and Sangria...Andalucia, Spain
Michael Busselle
Buy This at Allposters.com
 

Cooking.com

La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Gigi's Quick Chicken Paella

Shop Daily Deals at Target.com. Always Free Shipping.

"Cooking is at once one of the simplest and most gratifying
of the arts, but to cook well one must love and respect food."
~ Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

The Canal Court of the Generalife Gardens in May, Granada, Andalucia, Spain
Nedra Westwater
Buy This at Allposters.com
 

La Belle Cuisine

 Gigi's Quick Chicken Paella

4 ounces chorizo or Italian sausage, sliced
8 chicken pieces
1 medium onion, chopped
1 small sweet green or red pepper,
in chunks
1 clove garlic
3/4 cup long-grain rice
1/4 teaspoon ground turmeric
3 cups chicken stock (or canned broth)
4 baby carrots
One 10-ounce package frozen peas
One 10-ounce package frozen
artichoke hearts
1/4 cup pitted ripe olives
6 cherry tomatoes or
1/2 cup tomato wedges

In Dutch oven brown sausage over medium heat, about 10 minutes. Drain, reserving drippings in pan. Set sausage aside. Season chicken with salt and pepper and brown in reserved drippings. Remove chicken. Add onion, bell pepper, and garlic; cook until the onion is tender. Stir in uncooked rice, turmeric and stock or broth. Bring to boil. Add sausage and carrots.
Arrange chicken atop mixture. Reduce heat; cover and simmer 20 minutes. Meanwhile, rinse peas and artichokes under hot tap water to separate. Arrange peas, artichokes and olives atop chicken. Cover and cook 15 to
20 minutes more, or until rice and chicken are tender. Just before serving,
add tomatoes and heat through. Makes 4 servings.
 

Index - Main Dish Recipe Archives
Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search