So, here’s the thing. I’ll be totally honest. I forgot to take pictures of this dish. I took some when I set the plates down at dinner…but that’s all I’ve got. I failed. I failed the blogging photo world. It happens – first time it’s really happened to me, but hey – it won’t be the last.
Honestly, when I made this the first time the day hadn’t gone really well. I was convinced Annie had been invaded by visiting aliens, Andy wouldn’t nap but just wanted to whine all day long, Dottie (the dog) pooped in the basement floor, and I didn’t get anything done – except to make dinner.
And let me tell you something – sometimes a day when you only get dinner made is STILL A VICTORY. No one died. Everyone got fed. It’s a happy ending right there folks. As Connie from Smockity Frocks says, “Feed the people.”
The first time I had Paella, I was in Trinidad. I spent some time there in college learning about World Religions for a class I took. It was delicious…and I loved it. But, I don’t think it was traditional Paella. REAL Paella usually has stuff in it that I don’t like – like shrimp and other various seafood with the shell still on it. It’s sometimes referred to as “Spanish couscous.”
I don’t want seafood with the shell…or with eyes. If something is on my plate and it still has eyes, that ain’t cool with me. Ain’t cool at all.
Paella usually consists of rice, sausage, chicken, and some type of seafood. I only want chicken in mine. Hence the reason my recipe is called CHICKEN Paella. Go figure.
For all you country folks out there, like me, this is NOT pronounced how I really say it. Stacy says PIE –A-YA. Nope, that’s not it at all. THIS is how you say Paella. Doesn’t matter…I’ll still say it the wrong way.
So, without further ado…and with no more pictures because I’m a failure with this post, here is Country Redneck Chicken Paella.
Crock Pot Country Redneck Chicken Paella
- ¾ pound chicken breast tenders, cubed (you want the veggies to shine in this dish)
- 1 medium onion, chopped (about 1 cup)
- 1 cup chopped green peppers
- 2 cans diced tomatoes
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon minced garlic
- ½ teaspoon chili powder (more if you really want some heat)
- ¼ teaspoon pepper
- ¼ teaspoon turmeric
- Cayenne powder if you want the spice
- 4 cups cooked rice
- Parmesan, if desired
- Combine all, except rice and cheese in a crock. I use my 4 quart.
- Cover and cook on low for 7-8 hours.
- Serve mixture over rice with slotted spoon. You’ll have lots of juice in the bottom.
Yield: 4 servings