Chicken and Rice Pan

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 boneless chicken breasts
  • 150 g sausae (chorizo, Spanish hot sausae with rose paprika, chillies and arlic)
  • 3 tablespoon olive oil
  • 1 onion (s)
  • 2 cloves garlic
  • 225 g rice (risotto rice)
  • 1 pinch (s) saffron powder
  • 1 yellow pepper (s)
  • 6 tablespoon wine, white, dry
  • Salt and pepper, black
  • 600 ml poultry stock, hot
  • 150 g peas, fresh or frozen
Chicken and Rice Pan
Chicken and Rice Pan

Instructions

  1. Divide the chicken breasts into 3 pieces each. Skin the sausage and cut into slices. Heat oil in a pan. Fry the chicken all over until brown, remove. Fry the chorizo in the frying fat for 1 minute on both sides, remove.
  2. Chop onion and garlic and sauté in the remaining frying fat for 5 minutes. Add rice and saffron, sauté for 3 minutes. Cut the bell pepper into strips.
  3. Pour in the wine and let the rice soak it up. Add the chicken pieces and paprika, season. Top up with the broth, simmer for 10 minutes. Add the chorizo and peas, then cook for 5 minutes until the rice is firm to the bite.

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