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Mushrooms and Chestnuts in Autumn-Coloured Paella

Before you jump to Mushrooms and Chestnuts in Autumn-Coloured Paella recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

Ingesting healthy foods makes all the difference in the way we feel. When we eat more healthy snacks and a lesser amount of of the detrimental ones we usually feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Selecting healthier food choices can be tough when it's snack time. Shopping for snacks can be a challenge because you have so many options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

One of the most popular treats is yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a treat, however, yogurt is one of the greatest things you are able to reach for. It contains tons of calcium, protein, and B vitamins. Yogurt is simple for the human body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Try putting in some nutritious nuts to unsweetened low fat yogurt for a healthy snack idea. It's an excellent approach to delight in a flavorful snack without having too much sugar.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let's go back to mushrooms and chestnuts in autumn-coloured paella recipe. You can have mushrooms and chestnuts in autumn-coloured paella using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Mushrooms and Chestnuts in Autumn-Coloured Paella:

Take 350 grams of Uncooked white rice.
Prepare 150 grams of Chicken thigh.
Take 8 of chestnuts Sweet chestnuts in sugar syrup.
Prepare 150 grams of Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms).
Provide 1/4 of Onion (finely chopped).
You need 1 clove of Garlic (finely chopped).
You need 185 ml of Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water).
Provide 1 of Salt and pepper.
Prepare 1 pinch of Saffron (or turmeric).
Provide 1 tbsp of Sherry (or white wine).
Prepare 1 dash of Red bell pepper (julienned for garnishing).
You need 1 dash of Italian parsley (or parsley).
You need 1 of Lemon (I used Kabosu citrus).
Get 1 of Olive oil.

Steps to make Mushrooms and Chestnuts in Autumn-Coloured Paella:

Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while..
Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes..
Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface..
Cut off the stem end of the mushrooms. Pull shimeji or maitake mushrooms apart. Cut enoki or king oyster mushrooms into thirds, and shred vertically by hand..
Pour olive oil in a Le Creuset pan or paella pan (or frying pan), place the chicken thigh from Step 1 facing the skin side down, and sauté over medium heat..
Brown the chicken without moving much. The chicken will be cooked with the rice later on, so take out from the pan before it's cooked through, and set aside..
Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan..
In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat..
Break up the saffron into small pieces. Combine the saffron and 1 tablespoon of the 185 ml chicken soup stock, and microwave for 15 seconds to make saffron water..
If you don't have saffron, you can sprinkle with turmeric to make the soup yellow..
Put the rice, saffron water, the remaining chicken soup, and sherry into the pan from Step 8. Heat over low-medium heat for 7 minutes..
After 7 minutes, add the mushrooms, chicken, and chestnuts on top, cover with a lid, and heat over low-medium heat for a further 6 minutes..
After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds..
Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon..
You can buy a jar of sweet chestnuts in sugar syrup. As long as you have this at home, you can eat chestnut rice all year round..

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