Summary

Ingredients

• 1 bell pepper (s), yellow
• 2 tomato (s)
• 1 small onion (s)
• 2 teaspoons olive oil
• 100 g peas, frozen
• 1 pinch saffron powder
• 1 pinch paprika powder, noble sweet
• salt and pepper
• 100 g rice
• 250 ml poultry stock, hot
• 200 g chicken breast fillet (s)
• 1 lemon (s)
• possibly spice mix for poultry
• clove Garlic (s), e.g., 2 pieces

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Instructions

1. Core, wash and dice the bell pepper. Scald tomato, peel, core and cut into strips. Peel the onion, dice finely. Peel garlic and chop finely.
2. Heat the oil in a high-rimmed pan or saucepan. Let the onion and garlic become translucent. Add the diced pepper, tomatoes and peas. Season with saffron, paprika powder, salt and pepper.
3. Mix in the rice. Pour hot stock and cook for 20 minutes. Cut the meat into small cubes and fry all over in another pan, season with salt and pepper (if you like, you can also use the chicken seasoning).
4. Place the meat on the rice mixture and cover with aluminum foil. Bake the paella in an oven preheated to 175 degrees for about 10 minutes.
5. Serve garnished with lemon wedges.