Chicken Mix Paella

Name: Chicken Mix Paella
Total time: 3000 s
Yield: 12-16 servings
Cuisine: American
Ingredients: 2 cups Bomba rice; 2 cans chicken stock; 2 pinches saffron; 4 tbsp olive oil; 2 lb chicken breast; 1 large diced white onion; 1/2 cup roasted red peppers; 1 (8 Oz) can sliced water chestnuts; 1 (10.5 Oz) can cream of celery soup; 1 (8 Oz) can sliced mushrooms; 1 cup mayonnaise; to taste Salt; to taste Pepper; 1 clove minced garlic; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 cup cheese; 1 (20 inch) paella pan (paellera)

Greg Wright @snapjag

Utah

Having served an LDS mission in Sevilla, Spain, I returned, got married, and wanted to impress my wife with some skills of the "mother" country. I found a recipe that I've tweaked and many have enjoyed. It's not traditional from Spain, but incorporates tastes suited to an audience in America. Which are not entirely seafood-savvy.

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Ingredients

50 minutes

12-16 servings

2 cupsBomba rice
2 canschicken stock
2 pinchessaffron
4 tbspolive oil
2 lbchicken breast
1large diced white onion
1/2 cuproasted red peppers
1 (8 Oz)can sliced water chestnuts
1 (10.5 Oz)can cream of celery soup
1 (8 Oz)can sliced mushrooms
1 cupmayonnaise
to taste Salt
to taste Pepper
1 cloveminced garlic
1 tspgarlic powder
1 tsponion powder
1 tsppaprika
1 cupcheese
1 (20 inch)paella pan (paellera)

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Steps

50 minutes

1

Rinse off rice in colander until water is clear, 7 or 8 rinses.
2

Add chicken stock, rice and saffron to large sauce pan. Stir contents for 15 seconds until saffron has mixed. Bring water to a boil, stirring occasionally to keep rice from sticking to bottom. After boiling, turn to 2 (low) and cover with lid for 20-25 minutes or until soft and liquid is absorbed. Do NOT stir rice again to keep a nice crispy bottom.
3

Cut off excess fat from chicken if any exists. Cut chicken into 1/2 inch cubes or bite size strips.
4

Heat pan on 7 medium-high for 2 minutes. Add 2 tbsp olive oil to sautée pan and spread oil around pan. Let sit for 1 minute.
5

Add chicken, pinch of salt, and pinch of pepper. Stir until lightly brown on all sides, about 4 minutes, reduce to medium. Add onion powder, garlic powder, paprika. Cook and stir chicken until light brown on all sides, 5 minutes. Turn off heat, and cover.
6

Preheat oven to 350.
7

Dice or slice the roasted red peppers, onion, and water chestnuts.
8

In a large mixing bowl combine and gently stir together mayonnaise, cream of celery soup, onions, roasted red peppers, mushrooms, water chestnuts, two pinches of salt and two pinches pepper.
9

In a paella pan, rub 1 tbsp olive oil covering bottom and sides of pan. Add rice and sauce mixture. Add chicken. Gently combine. Evenly spread out over pan, but don't smash, making it look presentable. Cover with cheese.
10

Add to oven and bake for 25 mins or until cheese is slightly crispy.
11

Remove from oven using oven mitts, pan will be very hot. Cover with foil wrap until ready to serve.