No, this is not a paella, but a lightweight twist on the idea of a paella based on the ingredients I had at home.
But very occasionally one develops an appetite for something, but doesn’t wish to spend as much time on making it. So a variation on the theme is fine, and sometimes you beat the odds and come out with something better, or just as good – this is such an instance.
My ‘Sunny ‘Chicken’ Spiced Rice’, with a hint of paella about it ! Easy to make, and absolutely delicious. You can also use veggie burgers or tofu for this recipe instead of vegan ‘chicken’.
NOTE :
You can use any commercial vegan chicken, and so long as it is cut into cubes, you may use it from semi-frozen.
This dish tastes great with a drizzle of soya sauce, and it can keep in the fridge for 2-3 days.
Serves 4-6 portions
INGREDIENTS
a little olive oil
2 cups American rice
½ tsp white miso melted in ¼ cup hot water
or 1 vegan cube mixed into ¼ cup hot water
1 onion, cut into circles
2 cloves garlic, crushed
1 tsp ground turmeric
1 tsp curry powder (I used a hot one)
2 cups vegan chicken of your choice, chopped
½ cup garden peas
½ cup sweetcorn
¼ tsp dried fennel seeds
¼ tsp aniseed
1 Tbsp vegan butter (optional)
½ tsp nigella seeds for garnishing
salt and ground black pepper to taste
METHOD
Pre-boil the rice, rinse out with cold water and set aside.
Heat up your oil in a large casserole (I used a large non-stick pan,) and sauté your onion until translucent, then add your garlic, herbs and spices and stir until all has combined, and then add your chicken pieces and continue to stir on and off for 5-10 minutes.
Now add the remaining ingredients and cover on a very low heat for 5-10 minutes. Taste for seasoning – then serve hot with your garnish. Enjoy !
