Using Panasonic INVERTER® Microwave

Developed by The Culinary Institute of America for Panasonic

  •  8 Portions
  •  Saffron crushed 1 tsp.
  •  Chicken stock 3 cups
  •  Chicken breast, cut into 1-1/2" cubes (8 breasts) 2-1/2 lbs.
  •  Olive oil 3 Tbsp.
  •  Salt 1 tsp.
  •  Black pepper 1/2 tsp.
  •  Onions, diced 1/2 cup
  •  Red peppers, diced 1/2 cup
  •  Green peppers, diced 1/2 cup
  •  Garlic, minced 1 tsp.
  •  Dry Spanish chorizo, sliced 1/4" thick 8 oz.
  •  Rice, short grain 2 cups
  •  Tomatoes, peeled, seeded, diced 1 cup
  •  Green peas, frozen 1 cup
  •  Spring onions, thinly sliced 2 Tbsp.
  1.  Add the saffron to the chicken stock and microwave covered at P10 for 3minutes. Remove and let saffron steep for 20 minutes. Keep warm.
  2.  Season the cubed chicken breast with 1 tablespoon olive oil, salt and pepper.
  3.  Arrange the seasoned chicken cubes on a 10" plate. Cover tightly with plastic wrap. Microwave on P10 for 3 minutes. Reserve.
  4.  In a large microwave bowl combine 2 tablespoons olive oil, onions, red peppers, green peppers and garlic. Microwave covered at P10 for 3 minutes.
  5.  Add the chorizo, rice, chicken cubes, and tomatoes. Stir. Add the saffron infused chicken stock. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave at P10 for 5 minutes. Reset the microwave at P7 for an additional 20 minutes until rice is cooked and has absorbed all the liquid. During the last minute add the peas.
  6.  Allow to rest uncovered for 5 minutes, and garnish with the spring onions.

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