Chicken Paella 🐔

Name: Chicken Paella 🐔
Yield: 4 servings
Ingredients: 6 chicken thighs or drumsticks; 1 red bell pepper; 1 carrot; 1 small onion; 1 garlic clove; 1/2 cup frozen peas (about 75 grams); 1 can (14 oz/400 grams) crushed tomatoes; 1/2 teaspoon food coloring; 6 strands saffron; 2 cups short-grain rice (about 400 grams); 3 1/3 cups hot water (about 800 ml)

Marga @margacook

Zaragoza

Paella is a dish where you can get really creative, since you can make it in many ways—with chicken like in this recipe, or with rabbit, seafood, vegetables, and more. This is how I make it, and we love it!

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Ingredients

4 servings

6chicken thighs or drumsticks
1red bell pepper
1carrot
1small onion
1garlic clove
1/2 cupfrozen peas (about 75 grams)
1 can(14 oz/400 grams) crushed tomatoes
1/2 teaspoonfood coloring
6 strandssaffron
2 cupsshort-grain rice (about 400 grams)
3 1/3 cupshot water (about 800 ml)

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Steps

1

In a layer of olive oil, fry the red bell pepper (cut into strips) and the carrot (diced). Set the red bell pepper aside on a plate to use for decorating the paella at the end.
2

In the same oil, add the chicken. When it's halfway browned, add the onion (diced). Brown the chicken on both sides. Add the frozen peas, crushed tomatoes, and minced garlic. Cover and cook over medium heat for 20 minutes.
3

Measure 2 cups of short-grain rice (about 400 grams) and spread it evenly in the paella pan. Add the food coloring, saffron, and salt. Stir to combine.
4

Pour in twice as much hot water, so 3 1/3 cups (about 800 ml) in this case.
5

Cook over medium heat for 20 minutes. Once the rice is done, decorate with the red bell pepper set aside in step 1.
6

Enjoy!