Paella with Chicken
Ingredients
- Ingredients
- 2 Tomatoes
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 Zucchini
- 200 grams Peas (frozen)
- salt
- 1 onion
- 2 garlic cloves
- 3 Chicken breasts (about 1 kg) (approximately 35 ounces)
- 4 Tbsps olive oil
- 200 grams Paella rice
- ¾ l Chicken broth
- 4 mild Pepperoncini
- 1 sm can Saffron (0.2 grams)
- freshly ground peppers
- 2 Tbsps Pumpkin seed
Preparation steps
Cut an “X” in the base of each tomato. Blanch for 30 seconds in boiling water, drain, rinse under cold water until cool then peel. Cut into wedges and remove the cores.
Cut the peppers into quarters, remove the cores, seeds and pith. Rinse and peel the zucchini. Cut the peppers and zucchini into pieces. Rinse and mince the pepperoncini.
Cook the peas in salted boiling water for about 5 minutes, drain, rinse under cold water until cool and drain again.
Peel and chop the onion and garlic.
Rinse the chicken, pat dry and chop.
Heat 3 tablespoons olive oil in a pan. Sear the chicken on all sides then remove from the pan and set aside.
Add the rice and sauté until translucent. Add the onion and garlic and sauté until translucent. Add the broth, peppers and chicken. Simmer for approximately 25 minutes, partially covered, until al dente.
Heat the remaining olive oil in a separate frying pan and sauté the peppers and zucchini. Drain the peas. Dissolve the saffron in a little water. Around 5 minutes before the end of the cooking time, add the peas, saffron, zucchini, peppers and tomatoes to the rice. Season with salt and pepper. Serve sprinkled with the pumpkin seeds.
