MUSHROOM AND KALE PAELLA
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the olive oil in a 12-inch paella pan or ovenproof skillet over medium-high heat. Cook the mushrooms, tossing occasionally, until they release their liquid and are slightly brown, 4 to 6 minutes. Add the onion, bell pepper, poblano and garlic, and cook, stirring constantly, until they soften, about 3 minutes; season with salt and pepper.
- Add the rice and cook, stirring constantly, until the rice is translucent, about 3 minutes. Add the wine and cook, stirring, until completely evaporated, about 2 minutes. Return the mushrooms to the pan, stir in the 1 teaspoon thyme, and add enough mushroom stock just to cover the rice; season with salt and pepper. Cook, without stirring, adding more stock as needed to keep the rice moist while cooking, until the rice is al dente and all the liquid is absorbed, 15 to 20 minutes. (Shake the pan after each addition of stock to distribute it evenly.)
- Continue to cook the paella, occasionally moving the pan around the burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (the rice will smell toasted and make a light crackling sound), 6 to 8 minutes.
- Make 4 shallow divots on the surface of the paella and crack an egg into each divot. Transfer the pan to the oven and bake until the egg whites are just set, 8 to 10 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale, season with salt and pepper, and cook, tossing, until slightly wilted. Add 1/4 cup water to the skillet and cook, tossing, until the kale is completely wilted, about 5 minutes longer.
- Arrange the kale around the eggs, drizzle with the Calabrian chile oil and sprinkle with the parsley. Serve the paella in the pan.
- Place porcini mushrooms in a medium heatproof bowl and cover with the boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium heatproof bowl; pour mushroom mixture through, letting the towels catch any grit from the mushrooms. Set aside the porcini mushrooms and their soaking liquid.
- Heat the oil in a large saucepan over medium heat. Cook the onion, carrot, and celery, stirring occasionally, until softened, 5 to 7 minutes. Add the cremini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Strain the stock into a clean saucepan and keep warm over low heat (you should have about 6 cups). Stock can be made 4 days ahead. Cover and refrigerate. Reheat before using.
- Combine the chiles, oil and thyme in a blender and blend until smooth; season with salt and pepper. Can be made a few days in advance, tightly covered and refrigerated. Bring to room temperature before using.
CHICKEN & CHORIZO PAELLA
Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
- Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
- Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
- Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
CHICKEN PAELLA
Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven't tried arborio rice? You'll love its creamy texture.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 1242mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.
More about "chicken mushroom paella recipes"
MAKE CHICKEN PAELLA IN UNDER AN HOUR …
From cookinglight.com
Servings 8Calories 459 per servingTotal Time 55 mins
CHICKEN AND MUSHROOM PAELLA - HEALTHY …
From healthyfood.com
4/5 Total Time 50 minsCategory MainsCalories 434 per serving
- 1 Heat a large non-stick pan with oil. Cook chicken in batches until cooked through. Remove and set aside.
- 2 Add onion and chorizo to pan and cook for 2-3 minutes, stirring occasionally until onion slightly softened. Add a little oil spray if necessary.
- 3 Add rice and turmeric. Cook for 2 minutes, coating grains with onion. Add passata, capsicum, garlic, mushrooms, chilli flakes (if using), stock and 1 cup water. Bring to the boil then reduce heat and cook for 20-25 minutes or until all liquid is absorbed.
- 4 Return chicken to pan with beans and peas. Toss and heat through. Serve with fresh parsley and lemon slices if preferred.
PAELLA WITH CHICKEN, MUSHROOMS, AND SHRIMP …
From bonappetit.com
3.7/5 (30)Author Condé NastServings 8Total Time 3 hrs
20-MINUTE SKILLET MUSHROOM CHICKEN | THE …
From themediterraneandish.com
SPANISH CHORIZO, CHICKEN & MUSHROOM …
From aureliaschorizo.com
MUSHROOM PAELLA + TIPS FOR MAKING PAELLA
From blissfulbasil.com
EASY CHICKEN PAELLA RECIPE - AVERIE COOKS
From averiecooks.com
PAELLA DE POLLO Y SETAS (CHICKEN AND SEASONAL MUSHROOM …
From winemag.com
Category Food
- Before getting started, Andrés points out that you can add some extra vegetables, such as eggplant, zucchini, cauliflower—pretty much anything. Just make sure you sauté the vegetables after the chicken. You can also add chicken livers for extra flavor, or substitute rabbit for the chicken. Or add rabbit to the chicken.
- In a paella pan, sauté the chicken leg pieces in the olive oil over high heat until brown on all sides, about 4 minutes. Remove and set aside.
- Add the mushrooms to the paella pan and sauté until they are golden, about 3 minutes. Add the green beans and the garlic, and cook for 3 minutes. Return the chicken to the pan along with the ham. Pour in the wine and allow it to reduce by half, about 1 minute. Add the sofrito and cook for 3 minutes. Pour in the chicken stock and bring to a boil. Crush the saffron and add to the pan along with the bay leaf. Season with salt. Make sure it’s just a little salty, because when you add the rice the dish will balance itself out.
- Add the rice, taking care to spread it evenly around the pan. Cook over high heat, stirring frequently with a wooden spoon, for 5 minutes The rice should float in the liquid in the pan. If it is not floating, add an extra ½ cup stock or water.
MUSHROOM AND CHICKEN PAELLA | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 5 mins
PINK OYSTER MUSHROOM PAELLA RECIPE - ABC EVERYDAY
From abc.net.au
PAELLA RECIPE - JO COOKS
From jocooks.com
CHICKEN AND MUSHROOM PAELLA - BIGOVEN.COM
From bigoven.com
SPANISH MUSHROOM PAELLA | THE MEATIEST VEGETABLE PAELLA RECIPE
From spainonafork.com
EASY ONE PAN CHICKEN PAELLA RECIPE - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
VEGAN MUSHROOM PAELLA - CONNOISSEURUS VEG
From connoisseurusveg.com
CHICKEN AND MUSHROOM PAELLA RECIPE - FOODSDIARY
From foodsdiary.com
SKILLET CHICKEN AND CHORIZO PAELLA - FOOD & WINE
From foodandwine.com
SPANISH PAELLA WITH CHICKEN AND SHRIMP RECIPE | THE …
From therecipecritic.com
CHICKEN - CHICKEN AND MUSHROOM PIE WITH PUFF PASTRY RECIPES
From tfrecipes.net
You'll also love