Summary

Ingredients

• 600 g chicken thihs, boned
• 200 g sausae (chorizo)
• 200 g mushrooms
• 700 g tomato (s)
• 200 g beans, reen
• 1 red pepper (s)
• 500 g rice (round rain)
• 800 ml chicken broth
• 1 lemon (s), untreated
• 0.25 teaspoon ¼ saffron
• 1 tablespoon rosemary, chopped
• 1 tablespoon parsley, smooth, chopped
• 60 ml olive oil
• 3 cloves garlic
• salt and pepper

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Instructions

1. Cut the chicken (do not use the chicken breast) into 3 cm cubes and the chorizo into 2 cm thick slices. Cut paprika into strips, mushrooms into thin slices, green beans into 3 cm long pieces. Roughly chop the tomatoes. Heat the chicken broth. Dissolve the saffron in about 60 ml of hot water. Rub 1 tablespoon of the zest from the lemon. Press the garlic.
2. Heat the olive oil in a paella pan or other very large pan over medium heat. Add the peppers and fry until soft, then remove from the pan. Then fry the chicken brown on all sides and remove. Then fry the chorizo for about 5 minutes until it is golden brown all over and remove. Now add the garlic, lemon zest and mushrooms to the pan and fry for about 5 minutes. Then stir in the tomatoes and peppers and heat until the tomatoes are soft. Stir in the chicken, chorizo, beans, herbs, saffron, rice. Pour in the hot chicken broth, stop stirring and simmer gently over a low heat for 30 minutes. Remove from heat and season well with salt and pepper. Cover and let rest for 10 minutes. Serve with lemon wedges.