I really do cook sometimes…

Let’s make Paella!  Or my cheating version of Paella, anyway.

Gather your ingredients… Remember: I NEVER measure or follow a recipe as given, so make do where you have to!

  • 1+ pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • Salt and pepper
  • all-purpose flour
  • olive oil
  • onion, finely chopped
  • garlic, finely chopped
  • 1 link chorizo sausage (about 4 oz) casing removed
  • 1 1/2 cups brown rice
  • 3 1/2+ cups low-sodium chicken broth
  • 1 15-oz. can diced tomatoes
  • frozen peas

1. Shake chicken in bag with salt, pepper and flour. Use PAM and a swirl of evoo to coat pan, cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.

2. Same pan – Saute onion and garlic. Add chorizo, crumbled, cook about 4 minutes. Add rice and fry for a few mins, keep stirring so it doesn’t burn.  Add broth, tomatoes. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is done.

3. Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.

Serve with chopped spanish olives, lemon wedges, and sour cream thinned with chicken both AND a chilada style beer!

Pretty damn good!


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