Paella Style Chicken and Rice
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Spanish
- 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
- Throw the saffron stems in the hot water and let them extract their color.
- Take a large, flat skillet with diameter 30 cm / 12 in., at least 6 cm / 3 inches deep and pour some olive oil.
- Sauté the chicken breasts in medium/high fire.
- Remove and set them aside.
- In the same skillet add the onion and pepper and sauté until they take a dark color and get somewhat soft.
- Add the garlic and sauté for 30 seconds.
- Add the rice and sauté for a minute.
- Pour the tomatoes and stir slowly.
- Pour the hot water with the saffron stems, the chicken stock, the chicken pieces and stir.
- Lower fire to medium/ low and let it simmer without a lid.
- Ten minutes before the rice is soft and ready add the peas, salt and pepper according to your liking.
- If the rice has stuck at the bottom of the skillet it is perfectly fine.
- Spanish people consider this to be a delicacy and love to eat it.
- Remove from fire let it stand for couple of minutes to absorb the liquids and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/paella-style-chicken-and-rice/
3.3.3070