Weeknight dinners are rough. Especially in December when the whole world seems to be spinning a wee bit faster. I get home and it's dark, I've worked all day and I am dog tired. And heck, I don't even have kids I have to worry about! But I take no excuses in the Pass the Sushi kitchen and believe there is always time for a real supper no matter how crazy things get. (Except for tonight, when I'm probably just picking up a pizza. Don't judge.) For those of you who want some real meal inspiration on the quick and easy for the month of December, check out the Quick Dinner Fixin's Category for quick dinners that take under 30 minutes to get on the table. With a little prep and some planning you can make sure those extra holiday pounds aren't from cheap take out.
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 ½" pieces
- 2 boneless, skinless chicken breasts, cut into ¼" thick slices
- 1 onion, chopped
- 3 garlic cloves, minced
- ¼ teas saffron threads, crumbled
- 1 14.5 oz can diced tomatoes
- 1 9 oz box frozen artichoke
- ½ cup frozen peas
Preparation:
In a microwave safe bowl, combine the rice with 1 ½ 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 ½ 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.
Ashley Bee (Quarter Life Crisis Cuisine) says
Hmm what's the difference between paella and jambalya? This seems pretty similar...
Kita says
One is from Spain and the other is derived from Spanish dishes, but has more southern (Cajun or Creole) flair. My jambalaya has a roux as well as the 'holy trinity', and this paella doesn't. Traditional paellas are usually packed with more of a seafood medley from mussels to crabs as well. Also, I think they are commonly made with saffron, which I haven't used in a jambalaya that does give it a totally different flavor. Loved this question!
Angie @ Big Bears Wife says
I am loving all stove top dishes right now since we don't have a working oven. This paella looks so good, Kita!
RavieNomNoms says
That looks outstanding!! WOW
Rachel {Studio Cuisine} says
Love this italian-esque take on paella! It's definitely going to be on my dinner menu sooner rather than later!
Dixya @ Food, Pleasure and Health says
this is exactly the kind of recipe i need this time of the year. there is really no motivation to cook. thanks for sharing
Isabelle @ Crumb says
This looks like the kind of food I'm craving right now - belly-warming and comforting and made in a few pots and pans as possible. Plus I just adore paella and artichokes, so the combination of both is definitely a must-try in my books (I've never seen this before, but I'm totally in love with the idea).