By Protein
Chicken Spring Paella Skillet Recipe
Ingredients
- 6 oz. Original Philly® Fully Cooked Sliced Chicken
- 4 oz. Artichoke Hearts, Halved
- 4 oz. Sugar Snap Peas, Sliced
- 1 tsp. Preserved Lemon, Minced
- 16 oz. Saffron Rice (Sub-Recipe)
- 1 tbsp. Scallion, Grilled, Chopped
- 1 tsp. Smoked Paprika Oil
- 2 tbsp. Toasted Almond Slivers
- 3-4 ea. Parsley Leaf, Picked
- As Needed Chili Oil (Side)
- 1 tsp Olive Oil
Bring life to your menu with this recipe for a spring-inspired paella featuring Original Philly® Sliced Chicken with artichoke hearts, sugar snap peas, lemon zest and saffron rice. Garnished with almond slivers and a drizzle of smoked paprika oil, this dish is served in a cast iron skillet with chili oil on the side for an individualized addition of heat.
Directions
- In a personal size cast iron or skillet, warm a drizzle of olive oil over medium heat.
- Add artichoke hearts and peas, sauté for 2-3 minutes.
- Add sliced chicken and preserved lemon, toss to incorporate ingredients evenly.
- Fold in cooked saffron rice and allow to warm for 2-3 minutes or until evenly heated. Remove from heat.
- Arrange grilled scallion pieces over the top and drizzle with smoked paprika oil.
- Garnish with toasted almond slivers and parsley leaf.
- Pair with side of chili oil and serve immediately.
Saffron Rice
Ingredients
- 1 cup Basmati Rice, Dry
- 1/8 tsp. Saffron Threads
- 1 tsp. Canola Oil
- 4 ea. Green Cardamom
- 1/4 cup White Onion, Minced
- 12 oz. Water
- 1 tsp. Salt
Directions
- Rinse rice under cold running water for 2-3 minutes. Drain and set aside.
- Heat oil in a 2 qt. sauce pot over medium-high heat.
- Add cardamom and onion to heated oil. Sauté until fragrant.
- Add rinsed rice to sauce pot, stirring for a few minutes to allow the rice to toast.
- Add water, saffron, and salt to sauce pot and bring to a boil.
- Reduce heat to low, cover and cook for 12-15 minutes or until the water is absorbed and rice is tender.
- Remove from heat and hold warm for incorporation into larger recipe.
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