Dinner · Poultry
Spicy Chicken Paella
Spicy Chicken Paella. Made with chicken breast, eggplant and tomatoes. Get ingredient amounts and step-by-step instructions.
45 mins6 servings
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Ingredients at original yield
- 5 Large Cloves of Garlic, Minced
- 1 Spanish Onion, Diced
- 2 Large Eggplant, Peeled and Cubed
- 6-8 Large Tomatoes, Diced
- 1 Red Hot Cherry Pepper, Minced (I like red hots and grow them every year in my garden. They freeze well and are versatile. The taste is hot but not overpowering. You can use any hot pepper you prefer for this recipe)
- 5-6 Multi Colored Sweet Peppers, Sliced
- 2 Large Boneless Chicken Breasts, Boiled and Cubed
- ¼ cup Olive Oil
- ⅓ cup Dry Red Wine
- 2 tbsp Dried Oregano
- ½ tsp Black Pepper
How to make Spicy Chicken Paella
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Saute garlic and onion in olive oil in large skillet over medium high heat for about 3-4 minutes;
- 02
add cubed eggplant and cook for 4-5 minutes longer.
- 03
Add hot and sweet peppers; let cook, stirring frequently for another 5 minutes.
- 04
Add diced tomatoes, wine, cubed chicken, oregano and black pepper.
- 05
Lower heat to medium low, cover, and let simmer for about 20 minutes, stirring occasionally. Serve over rice. Serves 6-8
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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