Jun

Chicken Paella

* 1/2 pint of oil
* 1 chicken, cut to 8 pieces
* 2 bowls of rice (1lb. 5 oz. approximately)
* 5 bowls of meat broth
* 1 green pepper
* 1 red pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove of garlic (optional)
* Parsley
* Salt

Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it’s brown, set it aside in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it cook about 5 minutes more, mashing the tomatoes. Strain it and put it in the paella pan.

Add the rest of the oil to the paella pan. Add the green pepper, cut into half inch pieces. Add the fried chicken. Keep stirring without letting it get brown. Add salt, and the hot meat broth.

Meanwhile, chop up the garlic (optional), the parsley and the saffron, with a little bit of salt, and add a couple of soup spoonfuls of warm water. Put this mixture on the rice and stir.

When the broth has reduced to add red pepper cut to ribbons, and the peas.

Cook about 20 minutes.

Once the rice is cooked and the broth has reduced, remove the paella pan from the heat, and put it on a wet cloth for about 5 minutes.

Serve it with some lemon wedges for decoration.

Rate this:

2.5