Honduran Paella

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This is a slightly Americanized version of a classic Honduran paella.

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Serving Size / Yield

4-6 servings

Ingredients

  • 1 C. converted rice, uncooked
  • 2 C. chicken broth, divided
  • 1/4 C. margarine
  • 1 lb. chicken breasts, skinned, boned, and sliced
  • 2 bay leaves
  • 1/2 lb. Polish sausages, diced small
  • 1/2 C. onion, sliced
  • 1/2 C. green pepper, sliced
  • 1/2 C. celery, diced
  • 1/4 C. corn, fresh or frozen
  • 1 C. green peas, fresh or frozen
  • 1/4 C. raisins
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • salt, to taste
  • 1/2 tsp. turmeric

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Directions

Boil chicken in broth with bay leaves until tender.  Remove bay leaves and reserve broth to boil rice.  In a medium frying pan, melt margarine.  Do not burn.  Add sausage and rice.  Fry until slightly brown, stirring often.  Add onion, green pepper, and celery to rice and sausage.  Saute for about 10 minutes.  Add 1 cup chicken broth and cook 10 minutes more. Add corn, peas, raisins, chicken, 1 cup chicken broth and spices. Cook 15 minutes, covered, over low heat until rice is tender and fluffy.

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