I live in Colorado now...& I love snow...for a few weeks. My plan was to escape my Winter for a long weekend in my home state...TEXAS!
I will arrive in Austin...just in time for their next forecasted snow storm...(& yes, I said next). SERIOUSLY?
When I am getting ready to travel, I take inventory of my refrigerator contents...I hate for food to spoil...especially my beautiful fresh produce. I lay everything out on the kitchen counter & then I get very creative...tonight, it was a masterpiece!
Rotisserie Chicken & Veggie Paella
3 Tbsp extra virgin olive oil
1/2 red onion, chopped
3 garlic cloves, finely minced
1/2 red bell pepper, small dice
1 or 2 Portobello mushrooms, large dice
1 tsp paprika (not smoked)
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper
1 cup uncooked brown rice (quick cook)
2 cups chicken stock (I used Kitchen Basics)
1 cup grape tomatoes, sliced in 1/2 lengthwise
1 1/2 tsp fine sea salt
1 Rotisserie chicken, deboned & chopped
8 oz fresh baby spinach, rough chopped
1 cup frozen peas
2 Tbsp white wine vinegar
Heat olive oil in a large skillet with a lid or Dutch oven over medium heat. Add onion & garlic & saute until onions are translucent. Add bell pepper & mushrooms. Saute down while stirring until softened, 3-4 minutes.
Combine paprika, oregano, thyme, black & cayenne peppers in a small bowl. Add to the pan & stir well. Continue cooking for about 1 minute. Add chicken stock, uncooked rice, tomatoes, & salt. Stir well. Bring to a boil, & then reduce heat & cover. Simmer for 10 minutes.
Stir in vinegar. Add spinach, peas, & chicken. Replace cover & cook for 5 more minutes. Remove from the heat & let sit covered for 5 more minutes. Serve & enjoy!
My refrigerator is officially bare...making me travel ready. But better yet, after dinner, I overheard my son telling his friend that his mom just made "the best dinner ever"...so mission more than accomplished!!
Y'all Enjoy Now,