Chicken and Cashew Paella

   Chicken and Cashew Paella


Chicken and Cashew Paella photo 1815168-1


I was jonesing for some paella, but didn't find any good reviews on Yelp for any places nearby that make it well for a reasonable price. While surfing around for paella recipes, I came across this intriguing one with vegetables and cashews.


I modified it a bit by excluding the olives and added chicken for more protein.


Here it is with my changes:


1 medium yellow onion, diced
1 green pepper, seeded & diced
3 cloves garlic, grated or pressed
1 red pepper, seeded & diced
2 tomatoes, seeded and chopped
1 red chili, seeded and finely chopped
1 cup baby corn spears, cut in half
1/2 cup frozen peas
1 lb. chicken breast cut into stew size pieces (about 1 1/2 - 2")
1 cup arborio/risotto rice
Olive oil
1 tsp ground cumin
1 tsp ground tumeric
1 tsp chili powder
1 1/4 cup vegetable stock/broth
1 cup cashews
Chopped fresh parsley, about 1/4 cup, reserving some for garnish
Fresh ground salt & pepper to taste


In a large saucepan, saute the onion and garlic in olive oil until softened, about 3 minutes. Add the rice, cumin, turmeric, chili powder, peppers, red chili, tomatoes and chicken. Stir and cook for 1-2 minutes. Pour in the stock, bring to a boil, then reduce heat, simmer for 20 minutes, stirring occasionally.


(Here's a shot of I took of it at this stage)


Chicken and Cashew Paella photo 1815168-2


During the last 5 minutes of cooking add the peas, baby corn and cashews. Stir in chopped parsley, and season with salt & pepper to taste. Garnish with reserved parsley.


(Then it looked like this)


Chicken and Cashew Paella photo 1815168-3


Yummo! Although I didn't have a traditional paella pan to use, I still got those nice bits of crisped rice.


Chicken and Cashew Paella photo 1815168-4


 

Posted on May 20, 2010 at 5:01 pm
lingy
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11/07/2009
lingy

lingy

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(1) Comment

yelppuppy
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05/23/2009
yelppuppy

yelppuppy

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yelppuppy

What great photos to go with this yummy recipe!

Posted on May 21, 2010 at 8:30 am

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