Chicken paella Ingredients: 1 sachet of rice (about 200 g) - 1 - saffron - 1 - red pepper - 1 - green pepper - 1 - onion - olive oil - pepper - salt - 4 - chicken cutlets or breasts - 1 small can of - peas.
Utensils： 1 brush - 1 Knife kitchen knives - 1 Lid 1 Wooden spoon 1 cutting board cutting boards - 1 pitter
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Cut the chicken into small pieces and brown it in the olive oil with the onion cut into strips.
Phase 2
Wash, seed and cut the peppers into strips and add them to the preparation.
Phase 3
When the peppers begin to soften, add the contents of a sachet of rice, then the saffron capsule.
Phase 4
Mix well and cover with water.
Phase 5
Add salt and pepper and cook over very low heat for around thirty minutes (add water during cooking if the preparation dries out too quickly).
Phase 6
Add the peas about 5 minutes before the end of cooking.
Utensils： 1 brush - 1 Knife kitchen knives - 1 Lid 1 Wooden spoon 1 cutting board cutting boards - 1 pitter
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Cut the chicken into small pieces and brown it in the olive oil with the onion cut into strips.
Phase 2
Wash, seed and cut the peppers into strips and add them to the preparation.
Phase 3
When the peppers begin to soften, add the contents of a sachet of rice, then the saffron capsule.
Phase 4
Mix well and cover with water.
Phase 5
Add salt and pepper and cook over very low heat for around thirty minutes (add water during cooking if the preparation dries out too quickly).
Phase 6
Add the peas about 5 minutes before the end of cooking.