Chicken Paella
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Chicken Paella
Easy to make paella
Yield: 5 servings
-
1
whole chickem, cut into serving pieces
- ¼
-
1
tsp freshly crushed black pepper
- 3
- 3
- 1
- ½
- 1
-
pinch of Iranian saffron soaked in 1 cup water
- 1 ½
- 2
- 1
- 2
- ½
- 1
- 1
Marinate chicken in soy sauce and freshly crushed black pepper. While marinating prepare the rest of the ingredients. Halve the cucumber then in quarters. Remove seeds then chop. Heat oil in paella pan or a 14" frying pan. Brown the chicken on all sides. Remove from pan. Saute garlic, onion, bell pepper and diced tomatoes. Bring to a simmer then the add the saffron and water. Simmer for a few minutes then add the broth. Add also the juices from the fried chicken. Pour half of the black olives then sprinkle with paprika and crushed chili. Bring to a boil then season with salt and pepper to taste. Add the rice. Mix everything together. Cover the pan and gently simmer. When rice is almost done, arrange the chicken on top of the rice. Cover pan for five minutes. Reduce heat to very low, Arrange the rest of the black olives, fresh tomatoes, and cucumber on top of the rice and chicken. Cover pan for another five minutes. Remove from pan and serve. Top with chopped dill and boiled eggs if desired.
gcarrillo
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Source: A scientist in the kitchen
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The Cook
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- Chicken Paella
From flour_arrangements
Posted 4 months, 2 weeks ago
This looks great :). Thanks for sharing your recipe with us! We’ll let you know when we’ve featured the recipe on The Back Burner :).