Ingredients: 2 cup Chicken stock 1/2 cup DONA ELENA WHITE WINE Pinch Saffron 2 pcs Chorizo, sliced 1/2 kl Chicken thigh fillets, cut into bite sized pieces 2 tbsp DONA ELENA PURE OLIVE OIL 1 pc Red onion, medium, chopped 1 pc Red bell pepper, canned, chopped 2 pcs Large red tomatoes, chopped 2 tsp Paprika 1 cup Calrose/ Japanese rice 1 cup Peas, thawed Fresh parsley, chopped, for garnish Procedure: 1. In a small sauce pan, combine the stock, wine and saffron and bring to a simmer. Set aside. 2. In the paellera, heat the olive oil and cook the chorizo. Set aside. 3. Add the chicken pieces and cook until golden brown. Set aside. 4. Add the onions, bell peppers and cook until softened. 5. Add the tomatoes and paprika and sauté until softened. 6. Put back the chicken and chorizo then sprinkle the rice all around the pan. 7. Pour the chicken stock mixture then bring the pan to a boil then lower down to a simmer.
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