Creamy chicken cheese baked paella

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.

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.

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Ingredients

1 hour 15 mins

10 servings

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

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Steps

1 hour 15 mins

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

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

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.