Chicken Paella

So I've never made paella before, partly because I was never even sure how to pronounce it and assumed it would be to complicated to make. I was so wrong! This recipe I found was simple and so incredibly delicious that Simon and I ate waaaay too much of it because it tasted so good. I hope you enjoy it as much as we did. =)

(this recipe makes enough for 2 hungry people)

Ingredients:
4 boneless skinless chicken thighs (approx. 3 ounces each), cut into chunks
2/3 cup chopped onion
2/3 cup sweet red bell pepper, julienned (thinly sliced)
4 tbsp olive oil
1 cup uncooked Arborio rice (risotto rice)
1 tsp ground tumeric (if you don't have these spices already...)
1 tsp ground cumin (...just buy them, this is so good you'll be making it more than once)
1 tsp minced garlic
1/4 tsp salt
2 cups plus 4 tbsp chicken broth
1 1/2 cups frozen peas, thawed

Instructions
1. In a large skillet, saute the chicken, onion and red bell pepper in 4 tbsp olive oil until chicken is browned on all sides. Once done remove with a slotted spoon and set aside.
2. In the same skillet, saute rice in the remaining oil until lightly browned.
3. Stir in tumeric, cumin, garlic and salt.
4. Return meat and vegetables to the pan and toss lightly.
5. Add the chicken broth, bring to a boil.
6. Reduce heat to medium/low, cover and let simmer for 30-35 minutes or until rice is tender.
7. Stir in peas and serve.

Chicken Fontina

I saw the name for this dish somewhere, but didn't know exactly when in it. I assumed chicken and fontina cheese for sure, not a bad place to start. After hunting around I found this amazing recipe which we just enjoyed for dinner. Its not very hard to make, just takes a bit of prep (chopping/measuring) and then keeping an eye on the clock. Its so worth the extra effort, its not even funny =)

ingredients:

2 Boneless, Skinless Chicken Breast Halves
Salt and Pepper
2 Teaspoons Minced Fresh Sage (or 1 teaspoon dried sage)
2 Paper-Thin Prosciutto Slices
1/2 Cup Grated Fontina Cheese
1 Tablespoon Olive Oil
4 Ounces Sliced Shiitake, Cremini, or White Button Mushrooms (about 2 1/2 cups) cleaned and sliced
1/2 Small Yellow Onion, Chopped
2 Teaspoons All -Purpose Flour
1/2 Cup Dry White Wine
1 Cup Chicken Stock (or low-sodium canned chicken broth)
3 Tablespoons Heavy Cream

Instructions:

Preheat oven to 425 degrees. Line baking sheet with aluminum foil and spray lightly with olive or vegetable oil.

While oven is preheating, prep all the ingredients as listed and have them ready and waiting at hand.

Place chicken breasts on baking sheet opened like a book. Season with salt and pepper. Sprinkle the sage on each breast. Top each with one slice of prosciutto and the cheese, evenly distributing it on each breast.

Bake until the chicken is done, about 15 minutes.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and onion and also add salt and pepper.

Sauté until the mushrooms are golden brown, 6-8 minutes.

Sprinkle the flour over the mushrooms and onion and stir. Cook for 1 minute.

Add the wine and cook until evaporated, 1 to 2 minutes.

Add the stock and cream, increase the heat to high, and cook until the sauce thickens, 3 to 5 minutes.

Put chicken on plate and top with mushroom sauce!

DELICIOUS!!!