By Eddy − On Friday, November 20, 2015, 8 years ago in
Chicken Recipes
4 out of 5 with 26 ratings
comments: 2 - views: 28064
| Preparation time | 30 min |
| Cooking Time | 50 min |
| Ready In | 1 h 20 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 Tbsp Olive oil2 Onions, roughly chopped4 Garlic cloves, crushed3 Tomatoes, roughly chopped1 tsp Smoked paprikaPinch of saffron1 cup Arborio rice3 Cups (750ml) Chicken stock½ Cup (125ml) Piri-Piri sauce4 Chicken thighs2 Tbsp Canola oilSalt to taste1 Roasted red pepperFreshly squeezed lime juice1 Tbsp parsley, roughly chopped
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Instructions
- Heat the olive oil over a medium heat and sauté the onions until golden. Add the garlic and tomatoes and cook for another minute. Add the smoked paprika and saffron and allow to infuse for 5 minutes.
- Pour the Arborio rice into the pan and toast slightly. Add the chicken stock mixed with the piri-piri sauce and leave to simmer, until most of the liquid has been absorbed, but the rice is not dry. Do not stir the rice, as you want a crusty layer to form on the bottom of the pan.
- While the paella is cooking, heat the canola oil over a medium heat. Add the chicken to the pan to brown, then remove and cook in the oven for 15 minutes.
- To serve, place the chicken thighs and roasted red pepper in paella. Scatter over the parsley and squeeze over lots of fresh lime.
Recipe & Photo Credit: Nando's
