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Creamy chicken cheese baked paella
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A picture of Creamy chicken cheese baked paella.

Creamy chicken cheese baked paella

Greg Wright
Greg Wright @snapjag
Utah

Having lived in Spain for two years I learned some simple methods to a simple smooth and very likeable paella. Not entirely traditional, but close and very enjoyable by many.

Having lived in Spain for two years I learned some simple methods to a simple smooth and very likeable paella. Not entirely traditional, but close and very enjoyable by many.

Read more

Creamy chicken cheese baked paella

Greg Wright
Greg Wright @snapjag
Utah

Having lived in Spain for two years I learned some simple methods to a simple smooth and very likeable paella. Not entirely traditional, but close and very enjoyable by many.

Having lived in Spain for two years I learned some simple methods to a simple smooth and very likeable paella. Not entirely traditional, but close and very enjoyable by many.

Read more
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Ingredients

1 hour 15 mins
10 servings
  1. Step 1 - Rice
  2. 1 1/2 cupbombona or other short grain rice
  3. 3 1/4 cupgood quality chicken broth
  4. 1/4 tspsaffron
  5. Step 2 - Chicken
  6. 1/4 cupOlive Oil
  7. 32 ozskinless, boneless chicken breast, cut in bitesize chunks
  8. 2 tbspgarlic, minced or 1Tbsp garlic powder
  9. Step 3 - Combine/bake
  10. 11 ozcream of celery soup
  11. 1 cupmayonnaise
  12. 1 cupwater chestnuts, drained and sliced thin
  13. 1/2 cuproasted sweet red bell peppers, chopped
  14. 1medium yellow onion, chopped
  15. 1/2 cupgrated hard cheese (Cheddar or Monterey Jack)
  16. 4 pinchparsley, chopped
  17. 2 tspsalt and pepper to taste
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Steps

1 hour 15 mins
  1. 1

    In a large skillet or the paellera, cook the rice in the chicken broth and saffron for 25 minutes or until the rice is tender and the broth is absorbed. If more time is needed, add 1/4 cup warm broth and wait another 5 minutes. Option may be to cover with lid or foil for last 10 minutes.

  2. 2

    Heat the oil in a skillet over medium heat. Add the chicken and cook until done and browned on all sides. Season with salt and pepper and fresh garlic or garlic powder.

  3. 3

    Combine the ingredients into the skillet, or paellera, or pour the rice and chicken into a greased 9x13 baking dish. Add in the soup, water chestnuts, mayonnaise, red bell peppers, onion, salt and pepper. Mix well. Top with grated cheese. Bake in the oven at 350°F for 30 minutes. After baking, add parsley or other garnishments. Serve straight from oven.

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Greg Wright
Greg Wright @snapjag
on April 06, 2014 18:23
Utah
Outdoorsman, soccer, and tech guru.
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