This'll be a short post today, as I have lots of things going on.
I saw this quick Chicken Paella in Bon Appetit Magazine and thought it would be a quick, easy dinner to throw together. And it was. In about an hour, the entire dish was finished and I was left with a delicious dish that left me food for days (and days, and days... I think it's time to get rid of the leftovers).
Tender chicken thighs are rubbed with smoky paprika and cooked on a bed of basmati rice, simmering in a broth of chicken stock, tomatoes, saffron, onions, white wine, and roasted red peppers as the grains soak up the juices and result in a deliciously tender, creamy rice and tossed with spanish chorizo (to keep it healthier, I actually used andouille chicken sausage) and crisp sugar snap peas that lends a wonderful textural contrast and a refreshing change to the dish.
Now, paella purists may have me blackmailed for this one. Is this exactly like paella? No. Is it a nice substitute for those of us who lack paella pans (like... 99% of the population?) and the time to put in to make the beloved dish? Absolutely.
Jack especially loved this, but is now demanding more Top Chef-like meals, so you'll be seeing some very complicated recipes in the coming weeks. I'm going back to my roots. I've been slacking.
Quick Chicken Paella with Sugar Snap Peas adapted from Bon Appetit