CURRIED CHICKEN PAELLA WITH GINGER SCALLION PESTO

Tastes delcious, looks festive, supereasy to make

Review now

Ingredients

4 c Culinary Curry Chicken Broth (eg College Inn)		2 t Chinese five spice powder
2 c long grain rice		2 tbsp grated gingerroot
1 t turmeric powder		1 c finely chopped scallions
3.5 lb cooked rotisserie chicken (1 whole large)		0.5 t salt
0.75 c butter		0.25 c diced roasted red bell pepper from a jar

Prep: 30 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Place broth, rice and turmeric in an electric rice cooker and cook 20-25 minutes until rice is done. (Or use a Dutch oven).
2
carve chicken into large serving pieces. In a 12-inch frying pan add 1/2 of butter, and mix in five spice powder. Place chicken skin side down first in hot butter. Brown chicken, then flip and brown other side. Remove to plate and keep warm.
3
Melt remaining butter in pan. Turn off fire and BRIEFLY stir in ginger, scallions and salt. (Do not cook too long as scallions need to stay green).
4
When rice is done, place in large serving bowl. Arrange chicken on top. Drizzle ginger scallion sauce over chicken and rice, and sprinkle with red bell pepper. Serve hot

Chime In