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Turmeric lends flavor and a pretty golden color to this Spanish-style entree from our Test Kitchen. Haven’t tried Arborio rice? You’ll love its creamy texture.
Originally published as Chicken Paella in Cooking for 2 Summer 2008, p63
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 16, 2011 by Mandisa
Really good recipe. I used leftover ham and chicken, so it had a hint of maple and cloves. I also used generic medium grain rice instead of the expensive arborio rice but it came out delicious nonetheless.
Reviewed on Oct. 08, 2009 by conshanty
My son needed me to make a "Spanish" recipe for his Spanish class to sample. He chose a chicken paella recipe from a Spanish site online, but some of the measurements were for "bowls". Since I was unsure what amount a "bowl" was, I searched Taste of Home and found this recipe. The ingredients were pretty similar, but I was happy that the TOH recipe called for turmeric instead of saffron, which is very expensive. I don't know how the taste compares, but turmeric at least gives the yellow color of saffron. I doubled this recipe for the class, and it was a hit. Lots of comopliments, and my son's best friend requested that I make it next time he comes over. Very tasty, and I will make again for our family.
Reviewed on Jul. 18, 2009 by clm8203
My husband and I both really like this dish. We have subbed in shrimp for chicken which was good too. One note, if you are a cooking novice like me--make sure to stir during the 30 minute simmer. I burned the first batch really well!
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