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King Kooker® Wok Paella
Try Paella in a Wok! Use our King Kooker® Wok Packages and King Kooker® Woks to Cook New and Exciting Rice Dishes!
Ingredients:
- 4 cups of rice, uncooked
- 2 quarts of chicken broth
- 1 diced red bell pepper
- 1 diced jalapeno
- 1 diced tomato
- 6-8 cloves of garlic
- 1 pinch of saffron
- 2 finely diced onions
- 1 lb. of peeled raw shrimp
- 2 Lbs. of cubed uncooked chicken
- 1 Lb. of chorizo, sliced into 1/4″ slices
- 2 TSP of oregano
- 2 bay leaves
- 1/2 bunch flat leaf parsley, chopped
- Zest of 1 lemon
- 1 TBSP of King Kooker® Louisiana Sweet and Spicy Seasoning
- 1/2 cup frozen green peas
- 1/2 cup vegetable or peanut oil blend
Directions:
- Add 1/4 cup cooking oil to the wok.
- Light the cooker and set to a medium or low flame.
- Add chicken and sauté to brown it. If chicken seems to brown too quickly, turn the cooker output down to lower the flame.
- Add the sliced chorizo to the pan with the chicken, and cook to brown it.
- Once both meats are browned off, remove them from the wok with a cooking utensil, leaving the liquid in the wok.
- Add the onions, jalapenos, and garlic to the wok.
- Cook the veggies to soften for a few minutes. Then add the bell pepper to the mixture and sauté until it is softened.
- Add another 1/4 cup of cooking oil to the wok, and then add the diced tomato.
- Stir ingredients in the wok together constantly to prevent sticking. Lower the flame if necessary.
- Once all veggies are cooked, stir the parsley and oregano into to the mixture.
- Pour in the uncooked rice and stir thoroughly while simmering.
- Add the chicken and chorizo back into the mixture and stir.
- Add the chicken broth and King Kooker® Louisiana Sweet and Spicy Rub, and stir into the mixture.
- Stir in the saffron, shrimp tails, crawfish tails, and peas. Simmer, stirring continuously.
- Add the lemon zest. Continue to simmer and stir on a low heat until the liquid is almost absorbed into the rice mixture.
- Turn the cooker to the lowest heat possible.
- Carefully cover the wok with either a lid or aluminum foil, and allow the mixture to set for a few more minutes, until all of the water has been absorbed into the mixture. This requires constant monitoring to prevent burning or scorching.
- Lift the lid and check the mixture occasionally to make sure it is not sticking to the wok by scraping the mixture from the bottom of the wok with a utensil.
- When the mixture begins to stick together and develops a sort of a crust, turn off the cooker.
- Un-foil the Paella, and serve and enjoy!!! 😊
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