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Chicken paella

Chicken Paella

A vibrant, incredibly tasty dish from Spanish cuisine! Hearty and fragrant, chicken paella is a wonderful choice for a cozy family dinner. Smoked sausage gives it a special flavor and a little something extra, the rice and chicken make it filling, and the vegetables round it all out with their aromas.

Pearl

Recipe author

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Composition / ingredients

Servings:

Rice

220

Chicken fillet

600

Onion (small)

Carrots (medium size)

Bell pepper (small)

Tomatoes (large)

Smoked sausage

150

Turmeric

Chicken broth (or slightly less, you can use boiling water)

Green peas (frozen)

Vegetable oil

Garlic

Parsley

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 11 g

Fats 15 % 4 g

Carbohydrates 44 % 12 g

144 kcal

GI: 25 / 75 / 0

Cooking method

Cooking time: 40 min

Step 1:

Prep the ingredients you'll need for chicken paella: chicken breast, frozen green peas, rice, and vegetables with fresh herbs.
Step 2:

Rinse the chicken fillet and pat it dry with paper towels. Cut the meat into cubes about 3/4 inch (2 cm) on a side. Peel and rinse the vegetables (remove the seeds and stem from the bell pepper); the garlic can stay in its skin. Cut the carrot into small dice, the onion into cubes, and the bell pepper and sausage the same way.
Step 3:

A pan with high sides works best for paella. Heat the vegetable oil over high heat, add the chicken pieces, and fry, stirring constantly, for about five minutes.
Step 4:

Add the onion and carrot to the meat and fry everything together over high heat for another five minutes.
Step 5:

Add the bell pepper, smoked sausage, and tomato to the pan (I happened to have cherry tomatoes and used those). If you like, you can peel the tomato first by scalding it with boiling water. Fry for another five minutes.
Step 6:

Add the green peas, garlic, and turmeric to everything else. Salt to taste, add your favorite spices, stir again, and let it sit on the stove for two or three minutes.
Step 7:

Rinse the rice several times in clean water, spread it in an even layer over the contents of the pan, and pour in the chicken broth so the liquid covers the rice by about 1/2 inch (1–1.5 cm). Plain boiling water works just as well. Cover the pan, reduce the heat to medium, and let it cook for 15–20 minutes, until the rice is done.
Step 8:

Sprinkle the finished dish with finely chopped parsley, take the pan off the heat, and let the paella rest for at least 5 minutes.
Step 9:

Serve hot. Sprinkle with allspice at the table if you like.

Along with the frozen green peas, you can add canned corn to the paella. Not everyone in my family likes corn, so I make it without — the dish still comes out fragrant and delicious. If you love heat, add chili pepper to taste or some ground hot pepper to the pan in step 5. Enjoy!