"I'm all about the crockpot since I seem to always find a way to mess up more complicated meals.. And chicken- always afraid to undercook it"
I get that chicken phobia, especially since I was the recipient of a lovely case of food poisoning after eating chicken at a restaurant. But, guess what? I still eat chicken - I just am careful to watch its color and if you are really into making sure meat is cooked right, invest in a meat thermometer. You can find one for fairly cheap and truthfully, cooking meat to a temperature rather than just relying on time makes it taste better too!
So here's a chicken recipe that's not a crock pot one but it's one where it's pretty easy to spot if the chicken is undercooked. Also, you brown it and then heat it in liquid so it should cook up nicely and not dry out.
Chicken and Chorizo Paella
Ingredients:
1 1/4 lb. boneless chicken breasts, cut in 2 inch chunks 1/4 c. flour 2 tbsp. vegetable oil
1 medium onion, finely chopped 2 garlic cloves, minced
4 oz. cooked chorizo sausage, cut in 1/4 in. rounds 1 1/2 c. long grain rice
3 1/2 c. chicken broth 15 oz. can diced tomatoes, drained 1 c. frozen peas
Directions:
- Dredge chicken in flour.
- Warm 1 tbsp. oil in a skillet over medium high heat.
- Cook chicken until browned on all sides (about 6 minutes total).
- Transfer to a plate.
- Heat remaining oil and add onion and garlic.
- Cook, stirring until soft, about 3 minutes.
- Add chorizo and cook until lightly browned about 2 minutes.
- Stir in rice, broth, and tomatoes.
- Bring to a boil and add chicken.
- Cover, reduce heat to low.
- Cook until rice is tender and chicken is cooked through (10-12 minutes).
- Remove from heat and stir in peas.
- Cover and let stand until peas are heated through (5 minutes).
Face your fears. Check! Buy a meat thermometer. Check! Make a delicious dinner. Check! Oh yeah, and as always, have fun!
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