| Chicken Paella Recipe |
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| Preparation Time: | See below | Cooking Time: | 1 hr 10 mins |
| How Difficult | Medium | Freeze? | No |
| Servings |
4 portions |
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Chicken breasts or legs |
6 pieces |
6 pieces |
| Can chopped tomatoes | 8oz | 225g |
| Plain flour | 1˝oz | 40g |
| Green beans (French or runner) | 9 | 250g |
| Canned white beans (e.g. haricot, cannellini) | 8oz | 225g |
| Paella rice | 11oz | 320g |
| Sweet paprika | 2 teaspoons | 2 teaspoons |
| Onion | 1 medium | 1 medium |
| Garlic cloves | 2 | 2 |
| Dried rosemary (twice the quantity if fresh) | 1 teaspoon | 1 teaspoon |
| Olive oil | 5 tablespoons | 5 tablespoons |
| Chicken stock | 1˝ pints | 850ml |
| Salt and pepper | To taste | To taste |
COOKING EQUIPMENT
1 large frying pan.
PREPARATION
Chop any chicken breasts into chunks.
Finely chop the onion.
Finely chop (or crush) the garlic.
Roughly chop the green beans.
NOTE:
Saffron is especially expensive and we have never been able to taste the
difference it makes to a dish. An alternative is to use a teaspoon of
food colouring. That, the tomatoes and the paprika will colour the rice.
Method
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Add two tablespoons of olive oil to the frying pan and turn up to a
low heat. Add the onions and garlic and fry for 15 minutes. This will soften up the onions but not brown them (sofrito). Remove the onions from the pan and put aside. |
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Add another two tablespoons of olive oil to the pan
and turn it up to a medium heat. Add the chicken and cook for around
15 minutes until the pieces are golden brown. Now add both types of beans and the onions to the pan and cook for 4 more minutes. |
| Clear the pan ingredients to the edges, leaving an
empty circle in the middle. Pour the tomatoes into the centre and
sprinkle over the paprika. Cook on a medium heat for 5 minutes. Stir well and pour in the chicken stock. Season with pepper and any salt if wanted. Boil on a medium heat for 30 minutes. |
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Turn the heat down to medium / low. Add the rice evenly over the frying pan. Sprinkle on the
saffron (or food colouring) and rosemary then mix the ingredients
well. Stir frequently for 15 to 20 minutes until all the water has
been absorbed by the rice. Serve the pan to the table and let everyone serve themselves at the table. |
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