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Mexican Paella

February 8, 2012

Mexican Paella 69
 ~  Mary ~

I’m probably too late for fresh cranberries, but this can easily be made with canned whole berries as well.  We adore this recipe, but don’t have it very often, because by the time I actually think about making it, all I have to work with is dried beans.  I could buy canned and keep them on hand, but never do.  I’ve been trying to remedy this situation, I even purchased a couple extra bags of fresh cranberries last year to tide me over until the new season.  – They are still in my freezer!  Laugh if you must.  I already have.

Mexican Paella Collage

Mexican Paella

You’ll need to make some Cranberry Salsa

In a sauce pan over low heat simmer until berries “pop”:
1 Bag Fresh Cranberries
3/4 Cup Water
1/3 Cup each Brown and White Sugar
2 Tbsp Seeded and Minced Jalapeno
(If you do not have any fresh cranberries, just add the Jalapeno to 1 Can of Whole Cranberries and mix well.)

Make a marinade by combining in a food processor:
1/2 Cup Cranberry Salsa – recipe above
5 Dried Ancho Chiles seeded and crushed
2 Tbsp Chipotle Sauce or Diced Whole Chipotles from a can
2 Tbsp Fresh Lime Juice
1/2 tsp Kosher Salt
Pulse in processor to roughly blend. Transfer to a large bowl or Ziploc bag and add:

6 Chicken Breasts boned and skinned.

Massage marinade into chicken and let sit a minimum of 30 minutes to an hour. Any longer and the chicken may turn mushy.

In a large deep sided skillet over medium high heat Saute:
8 ounces diced Bacon or Polish Sausage
1 1/2 Cups Onion diced
3 Cloves Garlic Minced
1/2 Cup White Rice
2 tsp Kosher Salt
1 tsp Cumin
1/4 tsp Cinnamon

Once onions are translucent add and simmer for a few minutes:

1 Can Chopped Tomatoes or 2-3 fresh
3-4 Cups Black, Pinto or White Beans canned or pre-cooked.  Can add a combination of these beans too
1/2 Cup Chicken Broth

Top the dish with your marinated chicken breasts.  Put skillet in oven and bake at 350° for 20-25 minutes or until chicken is cooked through.

Remove from oven, top with:
Queso o or Feta Cheese
Avocado Slices
Sliced Limes and serve with a side of your Cranberry Salsa

Mexican Paella 73

One Comment leave one →
  1. Katy permalink
    February 10, 2012 6:10 pm

    This looks like it’s to DIE FOR!

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