A one pot dish that is hearty and contains the essentials we need as human beings – I’m in! Paella, originally from Spain, contains the key ingredients to a Mediterranean diet: olive oil, seasonal vegetables, whole grains, fresh herbs, and protein. The must have ingredients is Arroz (or Paella rice), a short grain rice with exceptional absorption properties. Rice growing in fields and paddies has three edible parts – the bran, the germ, and the endosperm – just like all other whole grains. Most of us think of “brown rice” as being synonymous with whole grain rice, but in fact whole grain rice can be many different colors. Sweet potatoes from the garden were a perfect seasonal veggie choice along with Alabama mushrooms from Whole Foods Market. Organically raised chicken provided good protein and fresh thyme from the garden added a nice flavor. Here’s a recipe that will help you redefine comfort food in a healthy way:
Chicken, Sweet Potato and Mushroom Paella
1 lb chicken, we used thighs
Paprika
Black pepper
Cayenne pepper, just a dash
Sea salt
Garlic salt
3 Tbsp Copper Pot Kitchen Roasted Garlic olive oil
2 cups sweet potatoes, diced
1 bell pepper, diced
1 1/2 cup mushrooms, sliced
1 1/2 cup arroz rice
Fresh thyme, de-leaved
Directions:
Season chicken with all ingredients on both sides. Heat oil in large heavy pot over medium heat. Cook chicken, in batches, until brown and slightly crispy on all sides, about 7-10 minutes. Set aside.
Stir sweet potatoes, bell pepper, and mushrooms into pot; cook until soft, about 5-7 minutes.
Add rice and season again with paprika, sea salt, black pepper, and garlic salt (hold the cayenne pepper unless you like it spicy). Stir constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil.
Add chicken to pot. Cover and reduce heat to low. Simmer until water is absorbed, rice is tender and chicken is cooked through, about 25+ minutes. Sprinkle with fresh thyme and serve.