This summer I started a tiny obsession with paellas and tried out a couple recipes. This was around the same time that I got Tyler Florence’s cookbook and in it there was a Chicken and Coconut Paella recipe.
I made this paella recipe about 4 times and I have not failed it once. It is super easy, with super simple and easy to get ingredients. I love making this dish for my family or for a party because it just looks and tastes amazing.
Cook time: approx. 45mins.
Ingredients: (see book for exact measurements)
- Coriander seeds
- chicken thighs
- bay leaf
- basmati rice
- lemon zest
- chicken broth
- coconut milk
- coat chicken with salt & pepper, and grounded coriander seeds
- add olive oil in paella pan, sear chicken down first until skin is crispy (approx 3-4 min each side)
- Remove chicken from pan, and add in diced onion, bay leaf and minced ginger until onion is soft
- Add the rice, coat rice with the oil, and stir in lemon zest
- Add chicken broth and coconut milk, bring it to a simmer
- Tuck chicken back in, and put the whole thing in the oven, set it and forget it for about 3o minutes.
After the chicken is cooked, I like to put frozen peas on top of the pan, and cover the whole thing with aluminium paper for about 5 – 10 minutes. This way the peas will get heated by the steam, and the rice can ‘rest’ until the right temperature to be served.
Top with some lemon wedges and mint, serve it family style out of the pan, and you got an awesome meal.
This recipe is really forgiving, you can really add anything you like. This time in addition to chicken thighs, I also used chicken drumsticks and tiger prawns.
Where to get the cook book: