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Paella II (M, TNT)
Source: Unknown
Serves: 2

1 wide, shallow pot, paella pan, deep frying pan, or chicken fryer
oil or non-stick spray
1 onion, sliced or diced
1 fresh green or red sweet pepper (optional)
Fresh garlic or garlic powder
1 chicken, in parts, or just chicken parts (all the same part or a mixture of drumsticks and breasts or drumsticks and wings or whatever)
1 can tomato sauce plus same can full of water or two cups of water if you prefer
1 can (same can) of rice, or 1 cupful
Saffron or turmeric
Smoked sausage, sliced, optional
1 package frozen peas
Sliced pimento-filled green olives, or just pimentos

Lightly oil the pan and sauté the onion until it's yellow.

Sear and brown the chicken pieces and the sausage and take them out of the pan.

Add liquids and bring to a boil quickly. Stir in the rice.

Put the chicken and sausage back in on top of the rice. Cover and cook on low heat until almost all the liquid has been absorbed by the rice, usually approximately 20 minutes.

Put in the frozen peas (on top or mixed in), and the olives and pimentos. Cook until the peas are ready.


Poster's Notes:
You can do everything until you have to add the rice first, refrigerate it and then continue later, and you can serve it immediately or reheat it in a microwave (with just a little more water) the next day.

If this is just for two, you should get at least two meals out of it and you can add more of everything or anything, or leave out anything you don't like.

If you do this the Puerto Rican way, with a bit more water, it will be ready when still soupy, and is eaten in a soup bowl. If there's no more liquid left, serve it on flat plates.

Green salad is good with this.

Posted by Carolyn C. Gilboa

Nutritional Info Per Serving: N/A