Paella Style Chicken and Rice
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Spanish
Ingredients/ Συστατικά
  • 250 gr. / 9 oz. Arborio rice
  • 1 orange or red bell pepper, sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 chicken breasts, boneless, skinless, cut in thick strips
  • 500 gr. / 1 lb chicken stock
  • 100 gr. / 3.5 oz. hot water
  • 5 to 6 saffron stems
  • 190 gr. / 7 oz. tomatoes in chunks
  • 100 gr. / 3.5 oz. peas
  • Salt, pepper
  • Olive oil for sautéing
Instructions/ Εκτέλεση
  1. Throw the saffron stems in the hot water and let them extract their color.
  2. Take a large, flat skillet with diameter 30 cm / 12 in., at least 6 cm / 3 inches deep and pour some olive oil.
  3. Sauté the chicken breasts in medium/high fire.
  4. Remove and set them aside.
  5. In the same skillet add the onion and pepper and sauté until they take a dark color and get somewhat soft.
  6. Add the garlic and sauté for 30 seconds.
  7. Add the rice and sauté for a minute.
  8. Pour the tomatoes and stir slowly.
  9. Pour the hot water with the saffron stems, the chicken stock, the chicken pieces and stir.
  10. Lower fire to medium/ low and let it simmer without a lid.
  11. Ten minutes before the rice is soft and ready add the peas, salt and pepper according to your liking.
  12. If the rice has stuck at the bottom of the skillet it is perfectly fine.
  13. Spanish people consider this to be a delicacy and love to eat it.
  14. Remove from fire let it stand for couple of minutes to absorb the liquids and serve.
Recipe by Culinary Flavors at