Regardless however, it's tasty enough for a try. I think this would've been more tasty if I had used the rice the recipe called for rather than whatever rice I had at hand which happened to be some brown basmati rice that broken down quite a bit when I was cooking it. I also didn't have the right skillet to cook it in, seems like there's a number of factors here but the flavors are all there. Things to note for next time I suppose.
Chicken Primavera Paella
from Hatchery: Chicken Primavera Paella
- 1 package chicken breast tenders (I used roughly 1.5lbs)
- 4 oz pasta sauce (or Hatchery monthly sample of Glicco's Arrabbiatta Pasta Gravy)
- 1 cup Spanish chorizo
- 4 cup chicken stock
- 1 yellow onion, diced
- 2 cloves of garlic, sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1/2 bunch of fresh parsley, chopped
- 2 cup long grain rice
- 2 tbsp olive oil
- 1 tsp Spanish paprika
- salt & pepper for taste
- Heat 1 tbsp olive oil in a deep skillet over medium-high heat. Season chicken with salt and pepper and brown on the skillet for about 3-5 minutes per side. Set aside.
- Add another tbsp of olive oil in the same skillet and saute onions, garlic, bell pepper, and chorizo for about 5 minutes. Add in paprika, pasta sauce, chicken stock, rice, and browned chicken. Season with salt and pepper. Bring everything to a boil then turn heat down to a simmer. Cover and cook for approximately 25-30 minutes (also making sure the chicken is also cooked thoroughly)
- Add peas and corn to the pot, turn heat up for about 45 seconds to toast the rice on the bottom (careful not to let it burn). Garnish with fresh parsley and serve!