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Chicken Eggplant Paella
Pair the Paella with your favorite Spanish red wine made with Tempranillo. Paella is great for entertaining, just add a simple green salad. Cheers!
Course:
Main Dishes
Ingredients
- 2 lb . eggplants , (if using larger eggplants cut about 5 rounds 1/4 inch thick or about 15 rounds if using smaller eggplants) keep the skin on, cut the remaining eggplants into 1/2 inch cubes
- 2 tablespoons Kosher salt
- 8 garlic cloves , minced
- 1/4 teaspoon saffron , crumbled
- 4 tablespoons parsley + more for garnish , chopped
- 7 oz dried Chorizo , slice thin into rounds and cut in half
- 2 lbs . chicken breast , cut into 1 inch size pieces
- 10 tablespoons extra virgin olive oil
- 5-6 cups chicken broth , bring to a simmer and cover
- 2 medium onions , finely chopped
- 4 small/medium size red bell peppers , cut into 1/2 inch strips
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 2 large tomatoes , chopped
- 1 cup dry white wine
- 3 cups of Calasparra rice or Arborio rice or I used Carolina Plantation Charleston Gold rice
Instructions
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Place eggplant slices and cubes in a colander, sprinkle with salt and drain for 20 minutes.
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In a mini food processor, combine garlic, saffron, and parsley. Pulse to make a paste. Set aside.
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Insure that the Paella pan (15-17") will fit into the oven and preheat oven to 425 F.
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Dry the eggplant with paper towels. On a parchment lined baking sheet arrange the eggplant in a single layer. Drizzle with 4 tablespoons of extra virgin olive oil. Sprinkle with some freshly ground black pepper. Bake for about 20-30 minutes or until tender. Remove to a plate and set aside.
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In the Paella pan, heat 3-4 tablespoons of olive oil over medium high heat, add the chicken pieces and sauté just until chicken is no longer pink. (chicken should not be fully cooked). Reserve chicken to a platter and cover with foil.
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Add more olive oil if Paella pan is too dry, add the onion, red peppers, thyme, and bay leaves. Cook over medium high heat until tender.
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Add the tomatoes and increase heat to high until liquid has evaporated. Add the wine and reduce until almost no liquid remains.
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Reduce the heat to medium low and add the eggplant cubes and Chorizo slices, stirring cook for about 2 minutes. Remove the bay leaves.
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Add the rice and stir well to coat rice and combine ingredients.
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Add the hot chicken broth and saffron mixture and bring to a boil. Adjust for salt.
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Stir and continue to boil until the rice mixture is no longer soupy, about 5 minutes.
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Stir in the chicken pieces and arrange eggplant slices over the rice. Do not stir at this point. Cover with foil and cook until rice is al dente about 15-20 minutes. Or, bake in oven uncovered for about 15-20 minutes.
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Remove from heat and let rest for 5-10 minutes. Garnish with chopped parsley.
