Chicken Paella Recipe

Chicken Paella is delicious paella recipe, especially served in countries where seafood is less available or for those that do not enjoy seafood that much.

Ingredients:

1 ¼ lbs chicken meat
2 cups rice, long grain
2 big tomatoes
2 garlic cloves
2 red peppers cut into small pieces
½ lbs of green beans
1 tbs of saffron
1 tbs paprika
1 ½ l of chicken soup
2 tbs of olive oil
Salt and pepper to taste

Directions

In a Paella pan, heat the oil and add the peppers. When they become soft take them off and put them on a paper towel which will absorb the oil. Parch the chicken in the same oil where you fried the pepper. When the chicken is well done on both sides, add the paprika and stir quickly. After that take them on the sides of the pan so that in the middle of it you can put the tomatoes (blended before in a blender), garlic and green peas. Let it cook for 5 minutes.

Add ½ liters of the soup, saffron, salt and pepper and boil it at medium heat until the meat and peas are done. Taste the peas and try the chicken with the fork. It took me about 25 minutes (with a chicken bought from the supermarket). Pour the rice into the Paella pan and then the rest of the soup. With a spatula arrange the rice all over the pan so it can reach the pan’s entire surface in equal quantities. Shake the pan a little bit in order to arrange better.

Add some salt and pepper because starting with this moment you are not allowed to stir the pan again. Leave the paella at medium to high heat for about 5 minutes and then change to medium-low heat. Let it on heat until all the liquid is absorbed and the rice grains nicely separate.

When you will see it a little bit dry on the surface and you are sure that the liquid was absorbed, set it high heat for a maximum of 2 minutes until you smell rice the rice starting to burn. This way we will form a crunchy crust on the bottom. You will obtain what the Spanish call “socarrat”, which is considered to be delicate.

Turn the heat off.

Tips

Put some rosemary on the pan’s sides and cover the pan for 10 minutes. Put the pan on the table so each one will serve it. Of course, don’t forget to serve it with a white, dry wine.