This vibrant Spanish-inspired casserole is sure to get a rousing olé from around the dinner table. To round out the meal, serve with a leafy green salad dressed in a simple lemon juice and olive oil vinaigrette.
This casserole is best eaten the day it’s made. However, to assemble this casserole in minutes, softened tomatoes, red pepper, flavourings, and stock can be mixed together and refrigerated for up to 2 days. Chicken may also be marinated and refrigerated for up to 1 day. When ready to bake, add rice and tomato mixture, bringing to a boil before adding chicken and baking as directed in the recipe.
Saffron is actually the stigmas produced by a species of crocus flower. Each flower only produces three stigmas, which are picked by hand at dawn, before the flower opens, in order to preserve its aroma and flavour properties. The stigmas are dried to create saffron.
Read the label when buying seafood, especially shrimp. Look for wild, or sustainably farmed or harvested options. Ask your fishmonger or opt for wild-caught shrimp from North America and avoid imported shrimp, which may not be held to the same environmental standards.
Preheat oven to 425 F (220 C).
In medium bowl, whisk together oregano, paprika, chili flakes (if using), salt, and pepper. Add chicken and coat in spice mixture. Refrigerate, allowing chicken to marinate for 10 minutes.
Meanwhile, warm oil in 3 1/2 quart (3.3 L) Dutch oven over medium heat. Add tomatoes, onion, and garlic. Cover and cook for about 10 minutes, stirring occasionally until tomatoes burst. Stir in rice, red pepper, saffron (if using), rosemary, and stock. Increase heat to high and bring mixture to a boil. Nestle marinated chicken into rice mixture before covering and placing in oven for 10 minutes.
Stir in prawns and green olives before returning covered casserole once again to oven for a further 10 to 15 minutes, or until rice is tender and chicken and shrimp are cooked through. Garnish with parsley and serve lemon wedges alongside.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.