Stir together wine and saffron; let stand for 5 minutes. Season chicken with salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 10 to 15 minutes or until browned all over. Transfer to plate.
Increase heat to medium-high; in same skillet, cook bacon, onion, red pepper, garlic, rosemary and paprika for 3 minutes. Stir in rice; cook for about 3 minutes or until rice is well toasted. Stir in wine mixture, broth and tomatoes; bring to boil. Return chicken to skillet.
Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.
Increase heat to high; add kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.
Divide rice mixture among bowls; top with chicken and sprinkle with parsley.
Did someone say Bacon Kimchi Paella? Oh yes, you heard right. This Korean twist on traditional Spanish paella is a whole new way to enjoy our Mahatma® Parboiled Medium Grain Rice. Check out the ingredients and you’ll see exactly what we mean.
With ingredients including crispy bacon, fresh chopped parsley, dry white wine, and your desired kimchi – it has a pleasant balance of salty, citrus and fresh flavors. In addition, Spanish spices, like paprika and saffron, are added for a richness of flavor that can only come from a classic paella.
Sounds too good to be true? Try it for yourself and see what we mean!