Chicken Paella
21 small steps, 7 of them done meanwhile, while a timer runs. The main ingredients: chicken thighs, short-grain rice and vegetable broth.
- Time
- 50 min
- Difficulty
- Medium
- per serving
- 692 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Chicken thighs280 g
- Short-grain rice150 g
- Vegetable broth400 ml
- Saffron1 pinch
- Red bell pepper1
- Frozen peas80 g
- Tomatoes2
- Onion1
- Garlic cloves2
- Parsley½ bunch
- Lemon½
- Vegetable oil1 tbsp
- Olive oil1 tbsp
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
You need
6 parts- Large, flat skillet (28 to 30 cm)
- Small pot
- Cutting board & knife
- Grater
- Spatula
- Plate
Directions
21 stepsHeat the broth with saffron
5 minMedium heat
Heat the vegetable broth with the saffron in a small pot until it steams. Then keep it warm over the lowest heat.
- 400 ml Vegetable broth
- 1 pinch Saffron
Cut the chicken
Meanwhile, while step 1 runs
Meanwhile, pat the chicken thigh fillets dry and cut them into 3 cm pieces.
- 280 g Chicken thighs
Slice the bell pepper
Meanwhile, while step 1 runs
Wash the bell pepper, remove the seeds and cut it into thin strips.
- 1 Red bell pepper
Dice the onion
Meanwhile, while step 1 runs
Peel the onion and dice it finely.
- 1 Onion
Chop the garlic
Meanwhile, while step 1 runs
Peel the garlic cloves and chop them finely.
- 2 Garlic cloves
Grate the tomatoes
Meanwhile, while step 1 runs
Halve the tomatoes and grate them cut side down on the coarse side of the grater until you have a pulp. Discard the skins.
- 2 Tomatoes
Heat the skillet
High heat
Heat the vegetable oil in the large, flat skillet over high heat until it shimmers.
- 1 tbsp Vegetable oil
Fry the chicken
6 minHigh heat
Salt and pepper the chicken and lay it in one layer in the skillet. Don't move it for 3 minutes, then flip and fry for 3 more minutes, until golden brown.
- Salt
- Black pepper
Move to a plate
Put the chicken on a plate. The frying fat stays in the skillet.
Fry the onion and bell pepper
5 minMedium heat
Turn the heat down to medium. Add the olive oil, onion, bell pepper and 1 pinch salt to the skillet and fry for about 5 minutes, until everything is soft.
- 1 tbsp Olive oil
- Salt
Garlic and paprika
30 secMedium heat
Stir in the garlic and smoked paprika and stir for about 30 seconds, until fragrant.
- 1 tsp Smoked paprika
Reduce the tomatoes
3 minMedium heat
Add the grated tomatoes and cook down for about 3 minutes, until you have a thick sofrito.
Stir in the rice
1 minMedium heat
Add the rice and stir for 1 minute so it coats in the sofrito. You don't need to rinse it.
- 150 g Short-grain rice
Pour in the broth
High heat
Pour in the hot broth, spread the rice evenly and lay the chicken on top. Taste it: the broth should be quite salty. From now on, don't stir!
- Salt
Let it simmer
10 minMedium heat
Simmer over medium heat for about 10 minutes, until the rice has absorbed most of the broth. Turn the skillet now and then so everything cooks evenly.
Chop the parsley
Meanwhile, while step 15 runs
Meanwhile, wash the parsley and chop it finely.
- ½ bunch Parsley
Lemon wedges
Meanwhile, while step 15 runs
Cut the lemon into wedges (½ lemon).
- ½ Lemon
Spread the peas
6 minLow heat
Spread the peas over the rice and press them in lightly. Cook over low heat for about 6 minutes, until the rice is soft and the broth is almost gone.
- 80 g Frozen peas
Form the crust
1 minHigh heat
Turn the heat up to high for about 1 minute. When it crackles softly and smells nutty, a crust (socarrat) has formed on the bottom.
Let it rest
5 min
Take the skillet off the stove and cover it with a clean cloth. Let it rest for 5 minutes so the rice finishes steaming. The chicken is no longer pink inside (72 °C).
Serve
Sprinkle with parsley, serve with lemon wedges and bring the skillet straight to the table.
Nutrition
per serving692 kcal
- Protein
- 33 g
- Carbohydrates
- 82 g
- Fat
- 26 g
Guide values, calculated from the ingredients.
