Paella
Jenny
ingredients
- 6-8 chicken
- 1 large sweet onion, diced
- 1/2 lbs mushrooms, quartered
- 14 oz canned diced tomatoes
- 8 sundried tomatoes (rehydrated)
- 2 bay leaves
- 1/4 tsp thyme
- 2 tsp choped garlic
- 3 cups rice (using the rice cup measure)
- 6 cups chicken stock, boiling (1:2 ratio rice to liquid)
- 1 big pinch saffron
- salt and pepper to taste
directions
- 1
Brown both sides of the chicken thighs in an oven-proof pan
- 2
Remove chicken from the pan, add onion, mushrooms, bay leaves, thyme, garlic. sautee till the onions are brown.
- 3
Add the rice to the pan, stir.
- 4
Add the tomatoes, canned and sundried.
- 5
Add salt and pepper to taste (1 tsp each) and stir.
- 6
Place the chicken back into the pot.
- 7
Boil the chicken stock and add saffron.
- 8
Add chicken stock to the pot, bring to a boil, then lower to a simmer for half an hour, until rice is cooked.
- 9
(Alternatively bring to a boil and then put in the oven at 350 for half an hour.)
Source: Fung Family Recipe
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