Paella with chicken and peas.

Paella with chicken and peas.

Rice — my favorite cereal. I can eat it almost every day. Especially since the varieties of dishes and with its participation there is great variety. Take, for example, Spanish paella. You can at least every day to try a new recipe. The options are many.

Today I want to share my new recipe — paella with chicken and green beans, prepared from ideal for this dish of rice varieties Bomba Bravolli. This figure is circular pearl corn and couscous, like rice for risotto, but unlike other varieties of rice of the same shape, the bomb is crumbly, making it ideal for cooking paella.

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To prepare four servings of paella

we need:
• 4 chicken drumsticks,
• 2 onions (red and white)
• 1 cup diced bell pepper,
• 1 cup frozen green peas,
• 2 cups rice bomb
• 1 liter of chicken broth,
• 2 tbsp tomato trade winds,
• 2 tbsp grape seed oil,
• a few saffron stigmas.

Cooking method: 

1 onion cut into cubes.
2. In a deep skillet heat the oil. Fry the onions over high heat.
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3. Add the peppers to the onions and fry together a couple of minutes.
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4. While the fried vegetables, saffron stigmas pour a little hot water.
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5. Add the vegetables to the tomato trade wind and chicken drumsticks. Fry until the legs do not appear appetizing crust (to half).
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6. Add the vegetables and chicken with saffron water and broth. The liquid should surely cover all the vegetables (lower leg may be slightly hang over the water). Put on medium heat and cook about 10 minutes, stirring occasionally.
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Figure 7. Fall asleep, level (so that it was completely covered with water). Do not stir. Cover with a lid, put on a slow fire and cook for 15-20 minutes, until the rice absorbs all the liquid. If necessary, add a little water.
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8. When the rice is ready, add the peas to the dish. Stir and cook for another 2-3 minutes, until peas are not warmed up.
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Paella is ready.

Bon Appetit!

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