Editor's note: What intrigued me about this recipe (that just resurfaced) is the story/quote that accompanied the recipe. "A little known but important rule of a successful camping trip is this: You want to make one truly special meal - something that seems as if it might be impossible to prepare in a campground but that is, in fact. surprisingly doable. This will be the meal you'll talk about for many camping trips to come. Our chicken-and-rice main dish easily fulfills the fine-dining-in-the-out-of-doors requirement. It has the flavors of paella but cooks on a regular camp stove!"
Editor's note #2: Welcome to any new readers! Let me 'spain the premise of my blog - I am a big time foodie and gourmet chef, Machete Milletti. When you see MM's preceding a recipe, it means it is one that I have devised. If you see an asterisk*, it denotes changes I would make, or suggestions to you, the Reader! EVOO means Extra Virgin Olive Oil. Also, please be sure to please read all the way through before you begin to prepare (in case there is refrigerator or cooling time involved) to make certain you have all the ingredients that you need or want to prepare the dish - esp. if you are planning to go camping (in any form or style)!!!
Paella-Style Chicken and Rice
This recipe serves 6-8 people.
1 small onion (I would use a sweet type*)
1 green bell pepper (I would use a red, orange, or yellow*)
1 cup pimento-stuffed green olives
1/2 lb. Spanish chorizo, or andouille sausage (You can use chicken, pork, beef, or veggie, or vegan*)
1&1/2 lbs. boned, skinned chicken thighs (Or any meat or substitute you prefer*)
1&1/4 t. kosher salt, divided
2&1/2 t. smoked paprika, divided
3 T. EVOO, divided
1 fennel bulb with feathery greens (fronds)
3 large garlic cloves, minced
1/4t. saffron threads
1 can (14&1/2 oz.) diced tomatoes (I would use fire-roasted, diced toms.*)
2 cups Arborio rice
1 cup water
3/4 cup Spanish fine sherry or other dry sherry
1 can (14&12 oz.) reduced-sodium chicken broth
8 oz. thawed frozen shelled and deveined cooked small shrimp (70-110 ct. per. lb.)
At home:
Chop onion and bell pepper, and put in an airtight container. Put olives in a container. Thinly sliced chorizo and package air-tightly. Cut each chicken thigh into 3 pieces, toss with 1/2 t. each salt and paprika, and package in airtight container. Chill ingredients.
In camp:
Heat 1 T. oil in a 6 qt. pot over med. heat on a camp stove. Add chorizo and saute until browned, about 5 min. Transfer to a plate with a slotted spoon. Brown half of chicken at a time in pot, turning over once, until cooked through, 6-8 min. per batch. Transfer to a second plate. Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut core out in a V, and thinly slice bulb. Add remaining 2 T. oil to pot along with fennel, onion, and bell pepper. Saute until fennel softens, 7-8 min. Stir in garlic, remaining 3/4 t. salt, remaining 2 t. paprika, and the saffron, and cook until fragrant and sizzling, about 1 min. Add tomatoes; cook, stirring, until thick, about 5 min. Add rice and stir until coated, then stir in 1 cup of water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 min. Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 min. Chop fennel fronds and scatter on top.Voila!!*
"To remain faithful where God has placed you, give Christ first place in your heart."
And, don't forget to have some FUN today!!!
Love,
MM
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