Home
Ingredient
Mushrooms and Chestnuts in Autumn-Coloured Paella
Introduce
Chef :
cookpad.japanMushrooms and Chestnuts in Autumn-Coloured Paella
To enjoy autumn one step ahead.
Ingredient
Food ration :
2 servings
350 grams
Uncooked white rice
150 grams
Chicken thigh
1 clove
Garlic (finely chopped)
1 pinch
Saffron (or turmeric)
1 tbsp
Sherry (or white wine)
1 dash
Italian parsley (or parsley)
Cooking instructions
* Step 1
Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while.
* Step 2
Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes.
* Step 3
Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface.
* Step 4
Cut off the stem end of the mushrooms. Pull shimeji or maitake mushrooms apart. Cut enoki or king oyster mushrooms into thirds, and shred vertically by hand.
* Step 5
Pour olive oil in a Le Creuset pan or paella pan (or frying pan), place the chicken thigh from Step 1 facing the skin side down, and sauté over medium heat.
* Step 6
Brown the chicken without moving much. The chicken will be cooked with the rice later on, so take out from the pan before it's cooked through, and set aside.
* Step 7
Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan.
* Step 8
In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat.
* Step 9
Break up the saffron into small pieces. Combine the saffron and 1 tablespoon of the 185 ml chicken soup stock, and microwave for 15 seconds to make saffron water.
* Step 10
If you don't have saffron, you can sprinkle with turmeric to make the soup yellow.
* Step 11
Put the rice, saffron water, the remaining chicken soup, and sherry into the pan from Step 8. Heat over low-medium heat for 7 minutes.
* Step 12
After 7 minutes, add the mushrooms, chicken, and chestnuts on top, cover with a lid, and heat over low-medium heat for a further 6 minutes.
* Step 13
After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds.
* Step 14
Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon.
* Step 15
You can buy a jar of sweet chestnuts in sugar syrup. As long as you have this at home, you can eat chestnut rice all year round.
Note: if there is a photo you can click to enlarge it
Tag
Chestnut
Uncooked white rice
chicken thigh
chestnuts Sweet chestnuts in sugar syrup
Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms)
onion, finely chopped
garlic, finely chopped
Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water)
Salt and pepper
Saffron (or turmeric)
Sherry (or white wine)
Red bell pepper (julienned for garnishing)
Italian parsley (or parsley)
Lemon (I used Kabosu citrus)
olive oil
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic