CHICKEN PAELLA
Chicken Paella . . . . hierdie is regtig ‘n besondere lekker dis. Vinnig om te maak. Ek het dit uit ‘n Your Family Cook’s Calender van 1993 gekry en maak dit sedertdien gereeld. Vir ‘n baie lang tyd het ek dit uit my kop gemaak maar hierdie afgelope naweek het ‘n leer ontdek met resepte daarin en raai wat . . . dit was daarin. Het dit sommer dadelik oorgetik en foto (is dalk nie baie duidelik nie) geneem van die prentjie af.Julle kan dit regtig probeer . . . my huismense is MAL hieroor. (My twee seuns is albei getroud maar maak dit self vir hul gesinne.)
30 ml cooking oil
600 g packet frozen chicken fillets, thawed and diced
1 onion, finely chopped
2 cloves of garlic, crushed
410 g can whole peeled tomatoes, undrained, chopped
salt and pepper to taste
200 g (250 ml) raw rice
500 ml chicken stock (one stock cube)
1 green pepper, seeded and diced
100 g button mushrooms, wiped and sliced
Heat oil in a large saucepan, brown chicken pieces well.
Add onion and garlic, sautè until onion is soft.
Add can of tomatoes and seasoning, stir well.
Stir in rice and stock, bring to the boil.
Reduce heat, cover and simmer about 25 minutes, or until rice is cooked and liquid has been absorbed.
Stir in green pepper and mushrooms, cook 5 minutes, stirring occasionally.
Serve hot, with crusty French bread and a green salad.
Serves 4 – 6
Photo: Lorraine Weitz Brand
