Chicken and Seafood Paella

Cooking paella may seem intimidating, but with our simplified version, it's as easy as turning on your rice cooker!  

Serves 4 

Prep Time 10 minutes 

Cooking Time 25 minutes

Ingredients:

4 to 6 tablespoons extra virgin olive oil

1 piece Spanish chorizo, sliced

1/2 cup sliced chicken fillets,

      seasoned  with salt and smoked paprika

6 pieces mussels, cleaned and beards  removed

1 1/2 cups water

salt, to season

pinch of saffron

1/4 teaspoon smoked sweet paprika  (pimenton dulce)

2 cups uncooked Japanese rice

1/2 cup canned diced tomatoes, drained

1/4 cup green peas

1/2 cup diced green bell pepper

5 pieces large shrimp, peeled

1 lemon, sliced into wedges

Instructions:

1  Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside.  In the same pan, fry chicken until golden brown; set aside. 

2  In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.

3  Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.

4  In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.

5  After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it's done. Top with cooked mussels and serve with lemon wedges.

Baked Chicken and Mushroom Rice

Perfect to prepare on busy—or lazy—days. With this, you have a delectable and sophisticated dinner in mere minutes. No one will guess how simple it is to make!

Serves 4 

Prep Time 3 minutes 

Cooking Time 20 minute

Ingredients:

1/4 cup sliced red onions

2 tablespoons extra virgin olive oil

1 1/4 cups uncooked rice

1/8 cup white wine (optional)

2 chicken breasts, 

      cut into long strips, 

     about 1-inch thick

1 can mushroom soup, 

     plus an equal amount of water

1/4 cup Mozzarella cheese for topping

Instructions:

1  In a deep pan, sauté onions in olive oil until tender but not brown.

2  Add the rice and make sure all the grains are completely coated in oil. Let them "toast" for 1 minute.

3  Stir in the wine and let the grains absorb the liquid before adding the chicken and soup-water mixture. Simmer gently until rice is cooked through, around 10 minutes. 

4  Place in small, individual containers and top with cheese. Bake in a preheated 350ºF oven for 10 minutes. Serve immediately.

Chicken and Grapefruit Salad

Grapefruit is not just for breakfast, or for those dubious diets that promise to make you lose 10 pounds in three days. Although not quite as popular as the other citrus varieties, it lends itself to a particular bittersweet taste that makes any salad more exciting. 

The creaminess of the dressing balances out perfectly with the grapefruit. 

Serves 4   

Prep Time 10 minutes

Ingredients:

1 green onion, finely sliced

2 tablespoons white wine vinegar

4 tablespoons extra-virgin olive oil

4 tablespoons sour cream

1 cup roast chicken meat, shredded

salt and pepper to taste

2 grapefruits, supremed

      (using a sharp knife, peel the 

        grapefruit and remove the segments 

        by slicing between each of the membranes)

1/4 kilo mixed baby greens

1/8 cup candied pili nuts, chopped

Instructions:

1  In a bowl, stir to combine green onion, vinegar, olive oil, and sour cream. If the mixture is too thick, add a dash of warm water. Coat the chicken meat well with this dressing. Season with salt and pepper.

2  Arrange the mixed greens on a serving plate and scatter the chicken on top.

3  Garnish with segments of grapefruit and chopped pili nuts before serving.