CEiMB: Chicken Paella with Sausage and Olives
If you follow me on twitter, you may remember that a few weeks ago I posted that I was overcoming my fear of fresh tomatoes by enjoying some straight from my mom’s garden. I chopped them up, drizzled some balsamic on them, and threw some fresh, chopped basil over top for good measure. The first bite was great, but by the time I had eaten three or four forkfuls, I was sorta over it. I am definitely working towards training my palate to enjoy new things, but it seems I’m going to need a bit more work when it comes to raw tomatoes.
With that in mind, I decided to forego this week’s CEiMB selection, hosted by Peggy of Pantry Revisited, because I just didn’t think I could enjoy a panzanella, which is a salad containing sliced bread, tomatoes, and seasonings. I did consider trying it because it sounds very fresh and flavorful, but when I realized that the part that sounded the best to me was the chicken sausage, I decided maybe I should pass. Instead, I traveled back in time a few weeks and made the paella recipe I missed when Margaret of Tea and Scones was hosting.
Even though I hate missing the chance to cook along with my CEiMB friends, sometimes making a recipe after everyone else can be helpful. For instance, it seems that this recipe was well-received but perhaps a little bland for some. I decided to make a slight adjustment by seasoning my chicken with salt, pepper, garlic powder, onion powder, and paprika. I just sprinkled all the seasonings onto the chicken before browning it. I also added some cayenne to the pot while the sausage and chicken were browning. I was a little heavy-handed with the cayenne (by accident, because it sort of spilled out in a big clump – oops!), but the extra seasonings gave this dish a nice kick. The recipe was a little time-consuming but very easy to make, and I’ll definitely be making this one again.
Now, for a funny little story, let me tell you why I missed this the first time around. I was actually all set to make it, but this is back when I was ill so I didn’t end up being able to get to it. But, when I was planning on making it, I decided to read over the recipe to figure out what was involved. The first instruction is to preheat your oven, but I could not find where you ever bake anything. I read the recipe TWICE. I asked Ryan to read the recipe for me, too. Neither of us could see where it said to transfer the pot into the oven. I was seriously convinced that this was an error in the recipe until one of the other CEiMB girls pointed out the last couple of sentences. Whoops! Considering I was too medicated to even READ the recipe, I think it’s probably a good thing I didn’t try to COOK! Take my advice – follow the recipe and preheat your oven as instructed :)
The calorie count is a little high on this one at about 540 calories for my version, but the serving is a generous 2 cups. It’s very filling and satisfying so consider letting yourself splurge on this one! You could also use a spicy turkey sausage to save yourself some calories, but that may change the flavor profile somewhat.
Chicken Paella with Sausage and Olives
1 tablespoon plus 2 teaspoons extra virgin olive oil
4 ounces chorizo
1 pound boneless, skinless chicken breast
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 cups low-sodium chicken stock
5 oz frozen peas
1 cup uncooked white rice
1 tomato, chopped
1/4 cup green olives, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 tsp ground turmeric
small pinch saffron threads
Preheat oven to 375 degrees.
Heat 1 T of oil in large heavy skillet over medium-high heat (use an ovenproof skillet that has a lid to cover). Add the chorizo and cook, stir occasionally until browned, about 3 minutes. Add the chicken and cook, stirring occasionally, until browned about 5 minutes. Transfer the chicken and chorizo to a plate.
Heat the remaining 2 tsp of oil in the skillet. Add the onion, and cook stirring until softened about 3-5 minutes. Add the garlic and continue to cook for a minute more. Return the chicken and chorizo to the skillet. Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.
Bring to a boil, cover, and transfer to the oven. Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.
Source: Ellie Krieger’s “So Easy: Luscious, Healthy Recipes for Every Meal of the Week”, p. 183
4 servings | 11 POINTS
Just another reminder: To celebrate my blog’s new home, I’m giving away a copy of Martha Stewart’s newest cookbook! Go here and enter to win “Fresh Flavor Fast”: http://wp.me/sYIma-welcome The giveaway closes on Sunday, July 18, 2010 so don’t be late :)