Paella with chicken



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Heat the oil, add the cups and let them brown slightly. Peel a squash, grate it and slice the tomatoes. Add peas and beans, and spices - paprika, curry, saffron, rosemary, pepper, salt. Increase the heat for 20 minutes.

Add the chicken soup (made from the concentrated cube) and the rice, in the rain, make it uniform and leave it on the right heat - without mixing the ingredients! - until the soup is absorbed and the rice grains are spread.

Serve hot!

Enjoy your meal!


Slice the chicken breast and lightly brown it in hot oil in a pan with a thicker bottom or special for paella. Add finely chopped onion, crushed garlic, peas, pepper and sliced ​​mushrooms.

Season with rosemary, salt and pepper to taste, add the curry powder and continue to harden the vegetables until soft. Add the strained chicken soup, the rice, a saffron powder, the sweet paprika and let everything boil, on the right heat, without stirring, until the soup is absorbed and the rice blooms. Serve hot.


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Essential for a successful paella is the layer of fried rice on the bottom of the pan. You will say that it is not ok to stick the rice to the pan and still, paella is recommended! The layer of fried rice is obtained when we cook the paella over high heat, without mixing too much. When the paella is ready and the rice is cooked, take it off the heat and cover it. We leave it like this for 10 minutes, so that the rice absorbs all the liquid or we can put it in the oven heated to 200 ° C for 10-12 minutes.

Ingredients for 6 servings of Paella with chicken and corn:

  • 2 tablespoons olive oil
  • a large white cape, finely chopped
  • 3 cloves garlic cut into slices
  • 1 strand of chorizo ​​cut into very thin slices
  • 500g diced chicken breast
  • 200g peas
  • 200 diced carrots
  • ½ red bell peppers
  • ½ green bell peppers
  • ½ yellow bell peppers
  • or preserves Bonduelle Gold Chilli corn
  • 300g Arborio rice (round grain rice, risotto rice)
  • a knife tip saffron threads
  • 1 liter of chicken soup
  • salt and pepper to taste


Heat the paella pan or a large pan and, when it is well heated, put the olive oil in which to heat the onion and garlic until soft, over medium heat, about 1 minute, stirring often. Add the chorizo ​​slices, the chicken breast cubes and mix. When the chorizo ​​and chicken are fried, add the rice, mix and heat them all together for 1 minute or until the rice becomes translucent. Put the saffron in the hot soup and mix well.

Extinguish everything with 1/4 of the amount of soup and mix, leaving everything on the fire until the soup is almost absorbed, about 4-5 minutes on medium heat, stirring often. Add diced bell peppers, peas, carrots, chilli corn. Stir, top with soup, put everything on high heat. Season with salt and pepper to taste, depending on how salty the chicken soup used. We continue to add the chicken soup, little by little, without stirring too much, until the rice is cooked. When the paella is ready, cover it with a clean kitchen towel and leave it for 10 minutes, so that the rice absorbs all the liquid or we can put it in the oven heated to 200 ° C for 10-12 minutes.

Decorate Paella with chicken and corn chilli with colored strips of bell peppers and chopped greens. We can also add lemon slices. Along with the paella I prepared an alioli sauce, or garlic sauce, with yogurt, muuuuult garlic rubbed with salt and a drop of water, to get the desired consistency.


Mexican Paella, With Chicken, Shrimp, Mussels And Choriso

In a large skillet, heat the chicken legs with a lid in the hot olive oil. Leave until they have acquired a brown, reddish color. Remove from the oil and put the slices of fried choriso and finely chopped onion in the same pan.

When they start to fry, add the sauce obtained from blending the baked tomato together with the baked kapia pepper and oregano. Keep on high heat until the oil is close to separating from the red mass created. Immediately add the butter, melt and put the rice to harden together with the hot paprika, the chili slices, the garlic, the finely chopped kapia pepper. Stir continuously, and when the rice becomes glassy, ​​add the chicken broth, tequila and leave to boil.

When the rice is still strong, al dente, add the chicken, mussels, shrimp, saffron, balance with salt and pepper and leave for another 10-15 minutes, over low heat, covered with a lid, during which time they make mussels and shrimp.


How to prepare paella?

All variants contain rice (bomb or calasparra) & # 8211 possibly arborio (that's what I had in the pantry). It is the rice that also fits risotto & # 8211 recipe here.

Risotto with lemon saffron and shrimp

Almost all paellas start with & # 8222sofrito & # 8221 (onion and garlic hardened in oil). Vegetables can vary: carrots, celery stalks, green peas, green beans, peppers, tomatoes, etc.

So are the meats: chicken, rabbit, pork, chorizo ​​sausages, fish, crustaceans (crayfish, crabs, shrimps), shells or sea snails and so on What I failed to do in the Teflon pan (cooking on the stove) is to form that layer of delicious brown rice at the bottom & # 8222socarrat & # 8221. It is obtained by cooking outdoors, on an open flame, in special metal pans, flat and wide (not Teflon). That's why I called it & # 8222almost paella & # 8221. Come on, it was good!

Where did the idea come from? From some leftover meat cooked in the previous days and the desire to recycle them. I had 4 legs of fried chicken and 1/3 of rabbit stewed in butter (a back and tender and delicate back). I thawed 20 shrimp and 2 handfuls of peas and searched the pantry for the most suitable rice available: arborio. I'm sorry I didn't have a bag of fresh shells next time! I'm sure I'll do it in the yard, like a book.

The steps are very well presented in a video short and to the point filmed by some tourists in Gran Canaria.


  • 300g calasparra rice, bomb or arborio (round grain)
  • 4 tablespoons olive oil
  • 1L of chicken soup (or water. If you don't have soup on hand)
  • 2 chopped onions (I put one white and one red)
  • 6 cloves of chopped garlic
  • 2 sliced ​​carrots
  • 2 chopped celery stalks
  • 1 diced bell pepper (optional)
  • 300g of fresh or frozen green peas (beans) or mixture with green beans
  • 500g chicken, rabbit, pork and fish or a mixture of all
  • some shelled, raw shrimp
  • 150g spicy chorizo ​​sausages (or Romanian sausages) cut into thin slices
  • 150ml white wine (optional)
  • salt pepper
  • a sprig of dried thyme (possibly a bay leaf - I did not put)
  • a sachet of saffron (0.1g)
  • 2 teaspoons paprika
  • 1 hot pepper (optional) or 1 teaspoon of chili powder
  • a handful of green parsley leaves

Chicken paella, a recipe with Spanish influences

One of the traditional Spanish dishes is paella, and for today we have prepared a recipe for paella with chicken. We don't give up shrimp either, but we also add chorizo ​​next to them and chicken, for an authentic taste from the shores of the Mediterranean. The dish will be ready in about 50 minutes, and the prepared ingredients are enough for 4 delicious portions of paella with chicken. Here are the steps you need to follow for a dinner that goes perfectly with a glass of wine for the big ones and a fresh orange for the family dwarfs!

Ingredients for chicken paella:

2 cloves of garlic
1 onion
1 carrot
15 grams of green parsley leaves
70 grams of chorizo
2 boneless chicken legs
olive oil
1 teaspoon paprika
1 red pepper
1 tablespoon tomato puree
300 grams of rice for paella
100 grams of frozen peas
200 grams of semi-prepared shelled shrimp
1 lemon

5 steps to prepare paella with chicken:

1. Peel and thinly slice the garlic clove. Peel the onion and carrot, wash well under a stream of cold water and chop relatively finely. Wash the green parsley leaves, finely chop, then cut into larger pieces of chorizo ​​and chicken legs washed well beforehand.

2. Place a tablespoon of oil in a large skillet over medium heat, add garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for about 5 minutes. minutes, stirring regularly.

3. Peel the red pepper and chop, then add it to the pan, where it is left for about 5 minutes in this composition. Add the tomato puree, then add the rice, mix for a few minutes, so that the flavors intertwine.

4. Pour 750 milliliters of boiling water and add a pinch of salt and a pinch of pepper. Put a lid on and bring to the boil, then reduce the heat to low, for 15 minutes, stirring periodically from the outside to the inside and vice versa, adding a drop of water if necessary.

5. Add the peas and shrimp and cook the paella for another 5 minutes or until all the ingredients are well cooked. Add the finely chopped green parsley leaves and serve the paella with lemon slices on one side of the plate. If you want to add a little more color to the dish, you can add 6 mussels, 6 shells or any other type of fish you want during cooking.

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Paella with chicken and seafood

Add half the chopped onion and half the chopped peppers. Stir.

Add a teaspoon of salt and add a little more oil if needed. Stir. Add 3 boneless chicken legs and cut into pieces. Stir.

Add the fish fillets cut into pieces. Stir.

Add the chicken concentrate, mix and cook for 4 minutes.

Add 100 ml of white wine, mix and cook for 3 minutes.

Add 6 cleaned and washed baby squid and 250 g of squid rings.

Stir and cook for 3 minutes.
Turn on the heat very slowly and add 350 g of rice, 250 ml of tomato puree and a teaspoon of paprika.

Stir and let cook for 3 minutes.

Add the saffron dissolved in 2-3 tablespoons of warm water and mix.

Put 1 liter of hot chicken soup and mix, taking care not to stick.

Cook over low heat for 8-9 minutes, stirring frequently.

Add 7 uncooked shrimp, mix and cook for another 4 minutes.

Cover the tray with aluminum foil.

Put the tray in the preheated oven at 180 degrees Celsius for 5 minutes.

Serve hot with freshly chopped parsley and lemon.
Consume in moderation!

Recipe video CHICKEN PAELLA WITH SEAFOOD lower:


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Paella with chicken

You know for sure the pre-cooked (frozen) mixtures of paella from the hypermarket. Which doesn't give you the impression that it's anything but rice with vegetables and seafood / chicken / pork, so you think you've solved the dilemma and move on. Eventually, you ate one paella good in a restaurant or you were lucky enough to taste it at home, in Spain, and then you know more. Because on weekends there is more time to sit in pots and thinking about a rice with meat and vegetables, we were still curious to find out what is specific to this dish compared to the common pilaf, for example. And I found out that paella originally from Valencia, it involves, first of all (that's why it's called that!), a special frying pan, with a thick bottom and side handles. Which I didn't have, but a pan with the same thick bottom, non-stick and with a lid does its job well. Then, paella it necessarily means saffron, for taste and color, or turmeric powder (I didn't know it initially, so I went after the saffron with a broken head, finding it harder because it's not exactly cheap!). It also means "spicy", ie garlic, curry, hot peppers, ginger, etc. I jumped over the seafood, that was the option kids-friendly, we'll try it next time. The nicest at paella it's the fact that it's a food that you put on the fire and you have to forget about it for about 25-30 minutes, so if it sticks to the bottom, it means that it came out perfectly.

What ingredients did I gather:

  • 1 generous chicken breast
  • 250 grams of long grain rice (I also preferred it brown)
  • 1 green bell pepper and 1 red pepper
  • 1 small canned pea
  • 2 large onions
  • 4-5 mushroom mushrooms
  • 2-3 cloves of garlic
  • 1 liter of chicken soup
  • 2-3 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon paprika
  • ½ teaspoon curry
  • 1 chopped hot pepper
  • 1 sachet of saffron (Kotanyi)
  • salt and pepper
  • 1 link green parsley (optional).

I cooked paella the shirt:

I sliced ​​the chicken breast (deboned) into larger pieces and let it go in the already hot olive oil. Meanwhile, I cut the onion scales (or fidelity) and chopped the garlic cloves. Then I sliced ​​the peppers and mushrooms, peeled, but with an eye on the chicken in the pan, the stage of forgetting the food on the fire is beyond! After the chicken breast was well browned on all sides, we took it out temporarily in a bowl and took care of the vegetables. I hardened the onion and garlic in the chicken-flavored oil just enough to soften. I added the mushrooms and peppers and sautéed them for about 7-8 minutes, over a good heat. So as not to be in vain, we washed the rice and heated the chicken soup, left over from a chicken and vegetable stew. I added them over the vegetables, seasoned with rosemary, curry, salt and pepper, paprika, hot pepper and saffron sachet. Now we put the pieces of pre-roasted chicken breast and the peas, drained from the canned juice, we mixed once to make all the ingredients friendly, we checked the fire, we put the lid on and we went on business. The suggestion not to mix in the food until the liquid is absorbed, and the rice is chosen nicely on the surface is just to form on the bottom of the pan that browned crust (not burnt, if the pan is good!) Of rice, characteristic paella.

After about 20-25 minutes, check the consistency of the rice, which must be boiled, but with the whole grain, put, if we want (I did not want!), Some chopped parsley on top and serve hot!


Paella with chicken

Having its origins in Catalan cuisine, paella is a dish that you can prepare at any time, even on hot summer days. Whether it's with chicken or seafood, paella is very filling.

Small difficulty
Preparation 70 '
For 4 servings

ingredients

1 large chicken breast
1 green bell pepper
250 g long grain rice
100 g peas
1 large onion
2-3 mushroom mushrooms
2 cloves of garlic
1 l strained chicken soup
1 teaspoon paprika
1 teaspoon curry powder
rosemary
saffron
salt
pepper

Method of preparation

Slice the chicken breast and lightly brown it in hot oil in a pan with a thicker bottom or special for paella. Add finely chopped onion, crushed garlic, berries
peas, peppers and sliced ​​mushrooms. Season with rosemary, salt and pepper to taste, add the curry powder and continue to harden the vegetables until soft.

Add the strained chicken soup, the rice, a saffron powder, the sweet paprika and let everything boil, on the right heat, without stirring, until the soup is absorbed and the rice blooms. Serve hot.