Recipe: Chicken Paella (using chicken breast, asparagus, zucchini, broccoli and peas)

CHICKEN PAELLA

3/4 lb asparagus
3/4 lb broccoli
1 lb boneless, skinless chicken meat, cut in 1-inch squares
1/8 tsp salt
1/8 tsp ground black pepper
3 tbsp flour
2 tbsp olive oil, divided use
1/2 lb zucchini, diced in 1/2-inch cubes
1 large onion, chopped
1 clove garlic, pressed
2 tbsp dry white wine
1 lb tomatoes, skinned, seeded and chopped
1 1/2 cups uncooked long grain rice
1 pinch ground cayenne pepper
1/2 cup diced pimiento or roasted red bell pepper
1 (14 1/2 oz.) can chicken broth
1 cup water
3/4 cup sweet peas
1/2 tsp saffron

Snap off and discard tough ends of asparagus. Cut off tips in 2-inch
lengths and set aside. Cut stalks in 1/4-inch thick slices.

Cut off broccoli florets and set aside with asparagus tips. Peel stems, quarter lengthwise, and cut in pieces the same size as asparagus slices.

Cook sliced asparagus stalks and broccoli stems in a pan of boiling water for 3 minutes or until barely tender. Drain and set aside.

Sprinkle chicken with salt and pepper. Roll in flour and shake off excess. Heat 1 tablespoon of the oil in a wide non-stick frying pan over medium high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Remove chicken from pan and set aside.

Add the remaining tablespoon oil to pan. Add zucchini and cook over
medium high heat 4 or 5 minutes or until lightly browned. Remove from pan with a slotted spoon and set aside.

Add onion and garlic to pan drippings. Stir once; add wine. Then cover and cook over low heat for 10 minutes or until onion is soft and liquid has been absorbed.

Stir in tomatoes and cook, uncovered, for 4 minutes.

Stir in rice and cayenne. Transfer rice mixture to a wide shallow 4 quart casserole. Add blanched asparagus and broccoli, chicken, zucchini, and roasted bell pepper.

At this point, you can cover and refrigerate up to 8 hours. (Also refrigerate the asparagus tips and broccoli florets.)

WHEN READY TO COOK:
In a pan, bring chicken broth and 1 cup water to a boil. Stir in saffron. Pour over rice mixture. Tightly cover casserole with foil.

Bake in a preheated 350 degree F oven for 40 minutes. Add the peas and stir gently into the rice with two forks. Cover and bake for 10 or 15 minutes more minutes or until rice is tender and all liquid is absorbed.

When Paella is done, cook the reserved asparagus tips and broccoli florets in a pan of boiling water for 4 minutes or until barely tender. Drain and arrange as garnish over top of rice.

Makes 4 servings
Adapted from source: Carol Sharp