Bacon Kimchi Paella

Using Parboiled Medium Grain Rice makes this chicken paella so easy to master.

Recipe - Gourmet Garage Corporate

Bacon Kimchi Paella

Prep Time15 Minutes

Servings4

Cook Time45 Minutes

Ingredients

1 cup Carolina® Parboiled Medium Grain Rice

1/4 cup Dry White Wine

Pinch of Saffron Threads

2 lb Bone-In skin-On Chicken Thighs

1/2 tsp Each Salt & Pepper

1 tbs Olive Oil

1/2 lb Bacon, diced

1 Onion, diced

1 Red Pepper, diced

2 Cloves Garlic, minced

1 tbs Finely Chopped Fresh Rosemary

1 tsp Paprika

1 3/4 cups Reduced Sodium Chicken Broth

1 cup Canned Diced Tomatoes

1 cup Kimchi

2 tbs Finely chopped Fresh Parsley

Directions

1. Stir together wine and saffron; let stand for 5 minutes. Season chicken with salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 10 to 15 minutes or until browned all over. Transfer to plate.

2. Increase heat to medium-high; in same skillet, cook bacon, onion, red pepper, garlic, rosemary and paprika for 3 minutes. Stir in rice; cook for about 3 minutes or until rice is well toasted. Stir in wine mixture, broth and tomatoes; bring to boil. Return chicken to skillet.

3. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.

4. Increase heat to high; add kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.

5. Divide rice mixture among bowls; top with chicken and sprinkle with parsley.

15 minutes

Prep Time

45 minutes

Cook Time

Servings

Directions

3. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.

4. Increase heat to high; add kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.

5. Divide rice mixture among bowls; top with chicken and sprinkle with parsley.