Chicken and chorizopaella
Cooking Time45 m
Ingredients15
DifficultyMedium
Avorioris, saffron, chicken and chorizo get to work together in this modern paellan. It becomes a right with a lot of taste and a good character, where everything gets to put together in the same forehead. Simple enough for a regular dinner, but still something extra when you want to cook a little more than usual.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 12 pc yellow bulbs
- Step: 22 pc garlic gaps
- Step: 32 pc chorizo
- Step: 4900 g chicken leg
- Step: 52 msk olive oil
- Step: 63 dl avorioriori
- Step: 71/2 g saffron
- Step: 81 dl white cooking wine or white wine
- Step: 91 pc chicken broth
- Step: 101 pc red pepper
- Step: 112 dl green peas
- Step: 12salt
- Step: 13pepper
- Step: 142 msk hacked parsley
- Step: 151 pc lemon
Instructions
- Step: 1Scale and hack onions and garlic. Cut chorizon in discs.
- Step: 2Bryn chicken legs and sausages in half of the olive oil in rounds in a large pot, put it on a plate. Fresh the onion in the remaining olive oil in the same pot, add rice, saffron and wine, let it boil for a minute. Add water so it reaches any cm above the rice and crumble down the broth dice. Put on the chicken leg and sausage. Boil slowly for 20-25 minutes or until chicken bones inner temperature is 82 ̊C.
- Step: 3Divide, core out and cut the pepper into strips. Add the pepper and peas in the rice, gently mix and taste off with salt and pepper. Slow on the parsley.
- Step: 4Divide the lemon into 4 cliffs, serving them to the paellan.
Näring
| Calories | 574kcal |
|---|---|
| Carbohydrates | 60.2g |
| Fat | 20.4g |
| Protein | 31.2g |
| Serving Size | 4serving |
Comments