The Easiest Paella
From upstatevoyager 14 years ago
- 45 minutes to make
- Serves 4
I had an impromptu dinner gathering over the weekend but wanted something "different" to serve. Campbell's cook book came to the rescue. And it was quick to make letting me enjoy my guests. It may serve up to 8 people, but not with MY friends!
Ingredients
- 1 can chopped clams (make sure they are packed in clam juice and not water!) shopping list
- 2 tablespoons vegetable oil shopping list
- 8 chicken thighs shopping list
- 1 large sweet onion, peeled and chopped shopping list
- 1 1/2 cups regular white rice, uncooked shopping list
- 2 cloves garlic, minced shopping list
- 2 (10 1/2 ounce) cans condensed chicken broth shopping list
- 1/2 teaspoon ground turmeric shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 (10 ounce) package frozen peas shopping list
- 8 ounces medium shirmp, peeled and deveined shopping list
- lemon wedges shopping list
How to make it
- Drain clams and reserve juice. Add enough water to juice to measure 1 1/4 cups. liquid.
- In Dutch oven, heat oil over medium-high heat. Add chicken and cook 10 minutes or until browned on all sides. Remove chicken and set aside.
- Reduce heat to medium. Add onion and rice to Dutch oven. Cook until rice is lightly browned, stirring frequently. Add garlic and cook 30 to 60 seconds.
- Add reserved clam juice, broth, turmeric, ground black pepper and chicken.
- Bring to a boil. Reduce heat to low and cover. Simmer 30 minutes or until chicken is tender and juices run clear.
- Stir in clams, peas and shrimp. Cover and cook 5 minutes or until shrimp are pink.
- Serve with lemon wedges.
The Rating
Reviewed by 5 people-
Quick and easy. Love it. Thanks for the post.
Vickie
PS. Especially like the clams.
victoriaregina
in USA loved it
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