Directions
- 1Heat a very large container of oil over medium heat.
- 2Once the oil is hot, add the well-chopped vegetables: onion, the same amount of red pepper, green pepper, and some cloves of garlic.
- 3Add a pinch of salt to the vegetables to help them sweat and cook more quickly.
- 4Stir the vegetables from time to time and let them cook for about 5 minutes.
- 5After 5 minutes, with the vegetables partially cooked, raise the heat slightly and add the chicken cut into rather large strips.
- 6Pepper the chicken and let it cook over a strong fire, stirring occasionally.
- 7After five more minutes, when the chicken is cooked, add the peeled and chopped tomatoes.
- 8Mix the tomatoes with the rest of the ingredients and let them cook for around 5 minutes more.
- 9Add 200 milliliters of rice (one glass, enough for two people) and mix it well with all the ingredients, cooking it over medium heat to absorb the vegetable and chicken juices.
- 10After a minute, pour in the chicken broth, using twice the amount of rice (two glasses of broth for one glass of rice).
- 11Add some peas and some strands of saffron.
- 12Rectify the salt, ensuring the broth is a little salty as the rice will absorb it.
- 13Stir the ingredients a little so they are distributed evenly over the entire surface of the pan.
- 14Let the rice cook over a rather soft fire for about fifteen or twenty minutes without stirring it again.
- 15When there is barely any liquid left, turn off the fire, cover the pan with a clean cloth, and let it rest for five more minutes.
Ingredients
- 200 g rice
- 400 g chicken or vegetable broth
- 1 onion
- 0.5 green pepper
- 0.5 red pepper
- 2 garlic cloves
- 2 peeled tomatoes
- 300 g chicken breast
- 150 g peas
- 1 saffron strands
- salt
- pepper
- oil
Equipment
large containerpaella panportable ceramic hobknifecasseroleset of casserolesfrying panskitchen board4-sided grater
Tips
- Adding a pinch of salt to the vegetables helps them sweat and cook faster.
- Allowing the chicken and vegetables to stick slightly to the bottom of the pan creates a richer flavor when mixed with the broth.
- Use chicken broth for a better flavor; water can be used as a substitute but will result in a blander taste.
- If saffron is unavailable, food coloring can be used or omitted, though the flavor will be less rich.
- Rectify salt, ensuring the broth is a little salty so the rice absorbs it to the perfect point.
- Once the rice is added and stirred, do not stir it again during the 15-20 minute cooking time.
- Covering the rice with a clean cloth and letting it rest for five minutes after cooking results in a very tasty and al dente rice.
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