Chicken Paella sounds interesting. Recipe plz? 
I usually make it with shellfish, but was trying for kid friendly version. Pulled stuff from three different recipes, but can type up what I ended up including. (I happen to know, since I added it all to my handy dandy "Lose It!" iPhone app. Is great for providing nutritional info on custom recipes.)
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2 Chorizo or Italian Sausages
Remove from casing. Sweet or spicy - your choice.1 Boneless, Skinless Chicken Breast
1 Boneless, Skinless Chicken Thigh
2 Tablespoons Olive Oil
Paprika
Sea Salt
Cut into bite size chunks. Sprinkle with paprika to coat, and salt. Stir in olive oil, and set aside while prepping other ingredients.1 Medium Onion
1/2 Red Bell Pepper
1/2 Green Bell Pepper
4-6 Garlic Cloves
1 Medium Tomato, or handful of Cherry Tomatoes, halved.
Rough chop veggies. Mince Garlic.2 Cups Basmati Rice (or other white rice)
4 Cups Chicken Stock (or 3-1/2 cups stock, 1/2 cup white wine)
Generous Pinch of Saffron Threads
Brown sausage in 1-2 tablespoons of olive oil. Remove from pan, and brown chicken pieces. When chicken is half cooked, spoon into dish with sausage. Add onions to pan, cook until they start to turn translucent. Add garlic, cook for another 3-5 minutes. Add red & green peppers and continue cooking for another 3 minutes.Stir rice into pan, letting it cook for 3-5 minutes. Add chicken, sausage and tomatoes to pan. Break saffron threads into broth, then pour over rice, stirring. Bring to a simmer, then turn to low and cover for 15-20 minutes, until rice is tender and liquid is absorbed.Add salt & cracked pepper to taste. If you're not using a paella pan or cast iron casserole, scoop onto a large platter or flat bowl, top with fresh parsley, and serve.Not that you want to know, but...
If you figure this dish at 6 servings, you'll have somewhere around 450 calories per serving.
The Free Talk Live BBS
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Topic: Tonight's dinner selection: (Read 166769 times)