I was advised not to eat seafood when I was pregnant and breastfeeding because baby would be allergic to it. I still don’t figure out the reason. Isn’t it supposed to be that the more you eat that food, the easier your baby gets used to it?
Anyway, I wasn’t dare to take risk. After all I didn’t want my children to miss any chance to taste one of the best food in the world when they grow up. So, I stopped having seafood all along my pregnancies and the time I was breastfeeding. Not only myself, but my husband also had to cut it down since I’m the only cook in the house who controls our daily menu. But just because you have to sacrifice one of the best food, it doesn’t mean you can’t have another delicious alternative. So instead of having seafood paella, I made chicken paella.
And now it’s become one of our go-to weekday meals. It’s an one-pot simple yet very tasty dish that easily feeds a big group with vegetables, meat and rice. Feel free to add other vegetables, like peas, asparagus or peppers. Cook it with spicy chorizo would make it even more delicious!
Ingredients (serves 6):
8 chicken thighs
1 tablespoon ground cumin
1/2 tablespoon ground coriander
6 garlic cloves, minced
salt and pepper to season
1 to 3 tablespoons olive oil
1 large onion, sliced
2 carrots, diced
1 can diced tomato
1 cup white wine
1 cup chicken broth
2 cup balsmati rice
3 tablespoons chopped Italian parsley
Mix cumin, coriander, garlic, salt and pepper together. Rub the seasoning on the chicken pieces.
Heat oil on medium high heat in large sautee pan. Add the chicken (skin side down) and cook until browned on each side, 3 to 4 minutes per side. Remove from pan and set aside.
Reserve a tablespoon of chicken grease in the pan and discard the rest.
Add onion, carrots and tomatoes, and cook for 10 minutes. Stir occasionally.
Add wine, cook for about 5 minutes over medium heat until the liquid is reduced by half.
Add broth and rice. Mix well.
Put in chicken thighs. Cook until the juice bubbles. Reduce the heat to low, cover and cook for 20 minutes or until the rice is tender but still slightly firm.
Sprinkle chopped parsley and serve.