Quick Dinner Fixins’ Chicken and Artichoke Paella

Quick Dinner Fixins’ Chicken and Artichoke Paella

from 30 Minute Suppers Winter 2011

Ingredients:

• 1 cup long grain white rice
• 2 cups water, divided
• salt and pepper
• 2 tbs vegetable oil, divided
• 8 oz chorizo, cut on the bias into 1/2″ pieces
• 2 boneless, skinless chicken breasts, cut into 1/4″ thick slices
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 teas saffron threads, crumbled
• 1 14.5 oz can diced tomatoes
• 1 9 oz box frozen artichoke
• 1/2 cup frozen peas

Preparation:

In a microwave safe bowl, combine the rice with 1 1/2 cups water and a sprinkle of salt. Cover with plastic wrap and microwave about 10-12 minutes, until the water is absorbed.

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the chorizo and cook until browned. With a slotted spoon, transfer to a plate. Cover with aluminum foil and set aside.

Season the chicken with salt and pepper and place in the skillet. Cook until lightly browned, about 2 minutes a side. Add the chicken to the plate with the chorizo. Cover and set aside again.

Add the remaining 1 tbs vegetable oil and onion to the empty skillet. Cook 5 minutes. Stir in the garlic and saffron and cook for 30 seconds. Add the tomatoes, cooked rice, and remaining 1/2 cup water. Bring to a boil, scraping the sides and bottom as needed. Reduce the heat to medium and cook until the rice becomes tender and the remaining liquid has been absorbed, about 10 minutes longer.

Add the chicken, chorizo and any juices on the plate back to the skillet. Add the artichokes and frozen peas. Cook until heated through. Season with salt and pepper to taste and serve.