Sunday in the kitchen
I can hardly contain my excitement on this post. This evening, I made a dish I’ve been wanting to make for awhile. I’ve been looking up recipes for this and honestly, they’ve all seem a little complicated. It finally occurred to me that I don’t have to follow a recipe exactly, just use it as a guideline. And after I asked hubby yesterday if he thought he might like this dish and he said yes, I was so excited to make it today.
What did I make? Paella, or my version of it… I know this is a very loose version of Paella and is nowhere near the true dish, but it came out fantastic. I know this, because as I type this, hubby is sitting next to me eating a second helping of it.
True Paella has chorizo sausage in it and I was concerned it would be too spicy for hubby. He doesn’t like spicy foods (the total opposite of me), so I wanted to make a version he would enjoy. Hubby suggested I use mild Italian sausage, which we know he loves. Good idea, honey! It worked out very well.
So, here is my recipe…
- 3 boneless skinless chicken breasts
- 3 links mild Italian sausage
- 1 bag Vigo yellow rice (serves 8)
- 1 chicken bouillon cube
- 1/4 White onion, cut into bite-sized pieces
- 1 red pepper, cut into bite-sized pieces
- Minced garlic
- Adobo powder
- Olive oil
Cook chicken breasts in olive oil. I like to cook them whole and then cut them up about halfway through. I find it easier to cut then when it is raw.
In another pan, cook sausage in olive oil. When it is done cooking, slice into bit-sized pieces.
In a large saucepan, cook rice as per instructions on package. This will take about 20 minutes to cook. I turned it off while it was still on the moist side as I wanted to keep the dish as moist as possible.
When the chicken is almost done, add paprika (1 teaspoon), adobo powder (I used about a tablespoon of it), and add onion and red pepper. Continue to cook until onions are almost clear. Add minced garlic (about 1 tablespoon) and cook for about 5 more minutes.
In a small saucepan, bring 2 cups water to a boil and add bouillon cube to dissolve.
In a large skillet, combine rice, chicken, peppers, onion, sausage, and chicken bouillon. Cover and heat on medium for about 10 minutes until bouillon is just about gone. Again, I didn’t want this to be too dry.
This made enough for probably 6 people, so we definitely have leftovers.
I am very happy with how this came out and I don’t think would change anything the next time. I would, however, like to add shrimp as well.
Fixins’ for my version of Paella. The beer isn’t
in the recipe but it was nice to drink while I cooked it!
Chicken, peppers, and onion cooking…
Mmmmmm Italian sausage…
I can’t even tell you how delicious this smells!
Ready to eat!
I hope you enjoy the rest of your Sunday!