By Edu Costa − On Friday, November 20, 2015, 8 years ago in Chicken Recipes
4 out of 5 with 26 ratings
comments: 0 - views: 25259

Chicken Paella Recipe


How to make chicken and char grilled red pepper paella with fresh lime.

Preparation time 30 min
Cooking Time 50 min
Ready In1 h 20 min
Level of DifficultyEasy
Servings4

Ingredients

2 Tbsp Olive oil2 Onions, roughly chopped4 Garlic cloves, crushed3 Tomatoes, roughly chopped1 tsp Smoked paprikaPinch of saffron1 cup Arborio rice3 Cups (750ml) Chicken stock½ Cup (125ml) Piri-Piri sauce4 Chicken thighs2 Tbsp Canola oilSalt to taste1 Roasted red pepperFreshly squeezed lime juice1 Tbsp parsley, roughly chopped
2 Tbsp Olive oil2 Onions, roughly chopped4 Garlic cloves, crushed3 Tomatoes, roughly chopped1 tsp Smoked paprikaPinch of saffron1 cup Arborio rice3 Cups (750ml) Chicken stock½ Cup (125ml) Piri-Piri sauce4 Chicken thighs2 Tbsp Canola oilSalt to taste1 Roasted red pepperFreshly squeezed lime juice1 Tbsp parsley, roughly chopped
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Directions

  1. Heat the olive oil over a medium heat and sauté the onions until golden. Add the garlic and tomatoes and cook for another minute. Add the smoked paprika and saffron and allow to infuse for 5 minutes. 
  2. Pour the Arborio rice into the pan and toast slightly. Add the chicken stock mixed with the piri-piri  sauce and leave to simmer, until most of the liquid has been absorbed, but the rice is not dry. Do not stir the rice, as you want a crusty layer to form on the bottom of the pan. 
  3. While the paella is cooking, heat the canola oil over a medium heat. Add the chicken to the pan to brown, then remove and cook in the oven for 15 minutes.  
  4. To serve, place the chicken thighs and roasted red pepper in paella. Scatter over the parsley and squeeze over lots of fresh lime.

 

Nando's

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