|
|
|
Double Smoked Bacon Paella
|
|
|
1
Reviews
|
|
By:
Alice Richardson
|
|
Double Smoked Bacon Paella Recipe creates a very tasty paella using smoked bacon, chicken breasts, onion, poblano pepper, carrots, rice, chicken broth, tomatoes and paprika with a final garnish of fresh parsley.
|
INGREDIENTS
|
|
1 tbsp olive oil
|
|
5 slices double smoked bacon, chopped
|
|
2 boneless, skinless chicken breasts, cut into 1-inch cubes
|
|
1/2 small white onion, diced
|
|
1 poblano pepper, seeded, stemmed and diced
|
|
1 medium carrot, peeled and diced
|
|
1 cup uncooked short grain rice
|
|
2 cups chicken broth, plus additional as needed
|
|
1/4 cup strained crushed canned tomatoes
|
|
1 tbsp smoked paprika
|
|
1 tsp salt
|
|
Black pepper, to taste
|
|
Chopped fresh parsley, to garnish
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Heat a large skillet over medium heat. Add oil and swirl to coat. Add bacon and cook, stirring occasionally, until fat is translucent and edges begin to crisp, about 2 - 3 minutes.
|
|
|
|
2:
Add chicken and cook 5 minutes, stirring occasionally. Add onions, peppers and carrots and saute until onions are slightly translucent, about 3 minutes. Add rice and saute until lightly toasted, about 1 minute.
|
|
|
|
3:
Stir in 2 cups broth, tomatoes, paprika and salt. Turn heat up to high and bring to a boil. Reduce heat to medium-low, cover and simmer 5 minutes. Uncover, increase heat to medium and simmer, stirring often, until rice is al dente and most liquid had been absorbed, about 10 minutes. If the liquid evaporates too quickly, add 1/2 cup broth.
|
|
|
|
4:
Season with black pepper, to taste, and garnish with parsley, to serve.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|