Chicken Paella

I was advised not to eat seafood when I was pregnant and breastfeeding because baby would be allergic to it. I still don't figure out the reason. Isn't it supposed to be that the more you eat that food, the easier your baby gets used to it?

Anyway, I wasn't dare to take risk. Afterall I don't want my child to miss any chance to taste one of the best food in the world when he grows up. So, I stopped having seafood for more than one freaking year! Not only myself, but my husband also had to cut it down since I'm the chef in the house who controls our daily menu. But, just because you have to sacrifice one of the best food, it doesn't mean you can't have another delicious alternative. So, instead of having seafood paella, I made chicken paella.

(serves 6 persons)

Ingredients:

8 chicken thighs
1 tbsp ground cumin
1/2 tbsp ground coriander
6 garlic cloves, minced
1-3 tbsp olive oil
1 large onion, diced
4 roma tomatoes, diced
1 cup white wine
1 cup chicken broth 2 cup balsmati rice 2 carrots, diced 3 tbsp finely chopped parsley Salt and pepper

Directions:
Mix cumin, coriander, garlic, salt and pepper together. Rub the seasoning on the chicken pieces.

Heat oil on medium high heat in large sautee pan. Add the chicken (skin side down) and cooking until browned on each side. Set aside.

Add onion and tomatoes, and cook for 10 mins. Stirring occasionally.

Add wine, cook for about 20 mins over medium heat until the liquid is reduced by half.

Add broth, rice and carrots. Mix well.

Put in chicken thighs. Cook until the juice bubbles. Reduce the heat to low, cover and cook for 15 mins or until the rice is tender but still slightly firm.

Stir in parsley and serve.