1Heat a very large container of oil over medium heat.
2Heat a very large container of oil over medium heat.
3Heat a very large container of oil over medium heat.
4Once the oil is hot, add the well-chopped vegetables: onion, the same amount of red pepper, green pepper, and some cloves of garlic.
5Once the oil is hot, add the well-chopped vegetables: onion, the same amount of red pepper, green pepper, and some cloves of garlic.
6Once the oil is hot, add the well-chopped vegetables: onion, the same amount of red pepper, green pepper, and some cloves of garlic.
7Add a pinch of salt to the vegetables to help them sweat and cook more quickly.
8Add a pinch of salt to the vegetables to help them sweat and cook more quickly.
9Add a pinch of salt to the vegetables to help them sweat and cook more quickly.
10Stir the vegetables from time to time and let them cook for about 5 minutes.
11Stir the vegetables from time to time and let them cook for about 5 minutes.
12Stir the vegetables from time to time and let them cook for about 5 minutes.
13After 5 minutes, with the vegetables partially cooked, raise the heat slightly and add the chicken cut into rather large strips.
14After 5 minutes, with the vegetables partially cooked, raise the heat slightly and add the chicken cut into rather large strips.
15After 5 minutes, with the vegetables partially cooked, raise the heat slightly and add the chicken cut into rather large strips.
16Pepper the chicken and let it cook over a strong fire, stirring occasionally.
17Pepper the chicken and let it cook over a strong fire, stirring occasionally.
18Pepper the chicken and let it cook over a strong fire, stirring occasionally.
19After five more minutes, when the chicken is cooked, add the peeled and chopped tomatoes.
20After five more minutes, when the chicken is cooked, add the peeled and chopped tomatoes.
21After five more minutes, when the chicken is cooked, add the peeled and chopped tomatoes.
22Mix the tomatoes with the rest of the ingredients and let them cook for around 5 minutes more.
23Mix the tomatoes with the rest of the ingredients and let them cook for around 5 minutes more.
24Mix the tomatoes with the rest of the ingredients and let them cook for around 5 minutes more.
25Add 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.
26Add 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.
27Add 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.
28After a minute, pour in the chicken broth, using twice the amount of rice (two glasses of broth for one glass of rice).
29After a minute, pour in the chicken broth, using twice the amount of rice (two glasses of broth for one glass of rice).
30After a minute, pour in the chicken broth, using twice the amount of rice (two glasses of broth for one glass of rice).
31Add some peas and some strands of saffron.
32Add some peas and some strands of saffron.
33Add some peas and some strands of saffron.
34Rectify the salt, ensuring the broth is a little salty as the rice will absorb it.
35Rectify the salt, ensuring the broth is a little salty as the rice will absorb it.
36Rectify the salt, ensuring the broth is a little salty as the rice will absorb it.
37Stir the ingredients a little so they are distributed evenly over the entire surface of the pan.
38Stir the ingredients a little so they are distributed evenly over the entire surface of the pan.
39Stir the ingredients a little so they are distributed evenly over the entire surface of the pan.
40Let the rice cook over a rather soft fire for about fifteen or twenty minutes without stirring it again.
41Let the rice cook over a rather soft fire for about fifteen or twenty minutes without stirring it again.
42Let the rice cook over a rather soft fire for about fifteen or twenty minutes without stirring it again.
43When 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.
44When 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.
45When 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
200 g rice
200 g rice
400 g chicken or vegetable broth
400 g chicken or vegetable broth
400 g chicken or vegetable broth
1 onion
1 onion
1 onion
0.5 green pepper
0.5 green pepper
0.5 green pepper
0.5 red pepper
0.5 red pepper
0.5 red pepper
2 garlic cloves
2 garlic cloves
2 garlic cloves
2 peeled tomatoes
2 peeled tomatoes
2 peeled tomatoes
300 g chicken breast
300 g chicken breast
300 g chicken breast
150 g peas
150 g peas
150 g peas
1 saffron strands
1 saffron strands
1 saffron strands
salt
salt
salt
pepper
pepper
pepper
oil
oil
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.