These days when I am not working or writing my blog, I am constantly thinking about things to post. My little blog has been one of my passions of late and I love it and thank you to anyone and everyone who reads it! There are so many things going on, which then leaves me little time to actually write anything at all. I don’t know how I do it 🙂.
Nice segue into the fact that I went to the movies to see “I Don’t Know How She Does It“ with Sarah Jessica Parker. I have to say I quite liked it. First good thing she has done since Sex and the City, which was one of my favorite shows. It really does explore the world of the working career mum trying to keep a house, a husband, a family and a job together without completely losing it, which is practically impossible. I, for one, really don’t know how working mum’s do it. I struggle with it every day and I have no-one else to look after except myself. It is a very sweet movie.
When I was leaving the movies, I was thinking about dinner and what to make. I had paella, then risotto, then mushrooms, then asparagus all on the brain. After looking through a few cook books, I adapted a recipe for Paella using chicken, mushrooms and asparagus and what a treat this dish turned out to be.
2 tablespoons olive oil
2 Chicken Breasts – cut into cubes
½ Onion, chopped
10-12 Asparagus – chopped
Large handful of mushrooms – sliced
1 cup uncooked Spanish rice
1 (14.5 ounce) can chopped tomatoes, with liquid
1 ½ cups chicken broth
Pinch of Saffron
1 teaspoons paprika
1 Bay leaf
¼ teaspoon ground black pepper
Heat 1 tablespoon of olive oil in a large skillet over medium high heat until hot. Add chicken breasts and sauté until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
Heat remaining 1 tablespoon of olive oil in skillet, then add onion and asparagus and mushrooms and sauté until onion is translucent (about 5 minutes).
Add rice and sauté for about 2 minutes, stirring, to coat the rice with the oil.
Add back the chicken, tomatoes with liquid, chicken broth, saffron, paprika, bay leaf and ground black pepper. Bring to a boil.
Reduce heat to medium low, cover and simmer for 30 minutes, stirring occasionally.