Today is the day that I feel like cooking a one-pot dish. I had never made Paella before and saw this recipe from Better Homes and Garden’s cooking book. So, I thought…let’s switch gear a bit and make this Spanish-inspired dish. We like it. Not to mention how simple, colorful and nutritious this meal is.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
- 1 cup of onions - (chopped)
- 1 clove garlic - (minced)
- 1 cup of Green/red bell peppers - (roughly chopped)
- 1 cup of frozen green peas
- 1 lb of chicken - (cut into pieces)
- 8 oz of prawns - (shelled and deveined)
- 1/4 tsp of saffron
- 1/2 tsp or ground red pepper
- 1 cup canned tomamtoes - (undrained and cut up)
- 1 tsp snipped fresh thyme or 1/4 tsp dried thyme
- 1 cup uncooked long grain rice
- 14 oz chicken broth
- 2 Tbsp of canola oil
INSTRUCTIONS
- Heat oil in a dutch oven / pot. Add in onion and garlic. Cook until onion is tender
- Add in chicken pieces, chicken broth and undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boil, reduce heat. Simmer and cover for 15 minutes
- Stir in the uncooked rice, covered, about 15 minutes more or until rice is nearly tender. Add in prawns, sweet pepper, and peas into the rice mixture. Simmer, covered, about 5 minutes more or until the rice and chicken are tender and shrimp turns pink
- Ready to serve
Tried this recipe? I would love to see it!Tag @WhatToCookToday and hashtag #WhatToCookToday
2 comments
This looks so good. Better than what I did tonight. Looks like party food. Can I come over and have a bowl??
You sure can 🙂