Tuesday, January 25, 2011

Chicken & Turkey Paella With Exotic Fruit Zinfandel

5 Quart or Larger Dutch Oven
2 TBSP Extra Virgin Olive Oil
1 Pkg Extra Lean or Lean Mild Turkey Bratwurst Cut Into Bite-Sized Cubes Casing Removed
3 Boneless Skinless Chicken Breasts Cut Into Bite-Sized Cubes
Large Bowl
1 Diced Red Pepper
1 Diced Onion
3 Whole Garlic Cloves in Thin Slices
1//4 TSP Ancho Chili Pepper
1/3 TSP Lime Pepper
1 TBSP Salt Free Chili Powder
1 TBSp Chopped Jalapenos
2 TBSP Paprika
1 TBSP Curry Powder
1 TSP Garam Masala
1/4 TSP Blackened Creole Powder
1-2 TBSP Ground Cinnamon
1 14.5 Oz Can Diced Tomatoes No Salt Added
2 - 2 1/2 Cups Very Low Sodium Chicken Broth
3/4 -1 Cup Exotic Fruit Zinfandel or Sub.White Zinfandel, With Lime, Raspberry, Strawberry, Plum Juices
6 Oz. Broad Noodles or Orzo
1/4Cup Frozen Peas
1/4 Cup Frozen Cut Green Beans

Pre-Heat Dutch Oven With Extra Virgin Olive Oil On Medium High Heat, Leave At This Setting
Cook Chicken for 20 Minutes or Until Brown On All Sides, Using Slotted Spoon Remove & Put in Bowl
Cook Bratwurst 20 Minutes or Until Brown On All Sides, Using Slotted Spoon Remove & Put in Bowl
Using Oil in Pan SautĂ© Garlic, Onion, And Red Pepper With All Your Spices And 1/2 Cup of Your Broth
Add in Tomatoes, Add Back In Your Chicken And Bratwurst
Add in The Rest of Your Chicken Broth And Noodles, Turn To High And Boil.
Reduce Heat, Add In Wine, Peas, & Green Beans And Simmer for 1 - 1 1/2 Hours Covered.
Optional To Top With Some Fresh Grated Pecorino or Kasseri Cheese.

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