Authentic home cooking from Spain, with US measurements. 
Creamy Chicken and Vegetable Paella
Delicious and very easy to make. I used frozen vegetables to use them up and have the paella ready in just a few minutes.
Creamy Chicken and Vegetable Paella
Delicious and very easy to make. I used frozen vegetables to use them up and have the paella ready in just a few minutes.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients and season the chicken with your favorite spices (I used a mix of pepper, herbes de Provence, and parsley).
- 2
First, bring water to a boil and add the eggs (chicken eggs: 10 minutes; goose egg: 14 minutes; quail eggs: 5 minutes).
- 3
In a large pot, sear the chicken in olive oil over high heat, then remove and set aside.
- 4
In the same pot, sauté the chopped onion and garlic.
- 5
Add the crushed tomatoes and cook a little longer.
- 6
Pour in the white wine and let the alcohol evaporate over medium heat. I blended the sautéed mixture a bit so the onion and garlic pieces wouldn't be too noticeable.
- 7
Add all the vegetables and cook for a few minutes.
- 8
Add 3 cups of water (about 700 ml), and when it comes to a boil, add the rice. Stir occasionally to prevent sticking.
- 9
After a short while, add the chicken back in. Stir and let the rice cook. If the water is absorbed too quickly, add a little more as needed.
- 10
Add the boiled eggs and it's ready to serve! Enjoy!
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