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Ingredients
| olive oil: 3/4 cup |
| white rice: 1 1/2 cups |
| soup - vegetable broth: 3 1/4 cups |
| ground turmeric: 1/4 tsp |
| chicken breasts: 1 lb |
| green bell pepper: 1 |
| white mushrooms (sliced): 1 cup |
| pickled green olives: 2 oz |
| sour cream: 1/2 cup |
| regular mayonnaise: 1/2 cup |
| artichoke hearts: 12 oz |
| green onions - spring or scallion: 4 whole onions |
| parsley: 1 Tbl |
| curry powder: 1 1/2 Tbl |
Chilled Paella Curry
Credit: www.spain-recipes.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
Heat 1/4 cup (2 fl.oz) of the olive oil in a paella pan. Pour in the rice and sauté for 5 minutes.
Add the broth, saffron, turmeric, and cook for 25 minutes or until the rice is tender and the broth has been absorbed. Set aside.
While cooking the rice, heat the remaining olive oil in a large skillet and cook the chicken until done and browned on all sides. Set aside.
Add the chicken to the paella pan with the rice, and combine with the remaining ingredients.
Refrigerate overnight and serve chilled.