Chicken Paella

Name: Chicken Paella
Ingredients: 1/2 chicken; 1 onion; 2 carrots; 1/2 red bell pepper; 1 cup of peas; 3 cloves of garlic; 2 tablespoons of vegetable paste; 1 cube of Knorr; olive oil; salt; pepper; garlic powder; 2 glasses of white wine; saffron; pepper paste; tomato paste; chili; 6 handfuls of rice

Meat - Chicken Paella by Anica L. - Recipia

Chicken Paella I prepared this paella with free-range chicken, so the cooking time was longer than with regular chicken. In the end, the rice turned out creamier than in classic paella, but that's exactly what I love about this recipe. The marinated chicken from the night before, the vegetables, and the sauce made in the same pot create a hearty dish with rich flavor and a pleasant texture. Quick Info Total time: not fixed; includes overnight marination and longer cooking time if using free-range chicken Preparation time: about 20-30 minutes for marinating and preparing the ingredients Cooking time: variable, depending on the type of chicken and how quickly the meat tenderizes Servings: the amount is sufficient for several servings, depending on the size of the chicken pieces and the portion served Difficulty: medium Recipe type: main dish, chicken with rice and vegetables Ingredients 1/2 chicken, cut into suitable pieces 1 onion 2 carrots 1/2 red bell pepper 1 cup of peas 3 garlic cloves 2 tablespoons of vegetable paste 1 chicken bouillon cube Olive oil Salt, to taste Pepper, to taste Garlic powder, for marinating 2 glasses of white wine, used for marinating and cooking Saffron, to taste Pepper paste, to taste Tomato paste, to taste 1 chili pepper, finely chopped 6 handfuls of rice For marinating the chicken, use salt, pepper, pepper paste, garlic powder, and white wine. In the original recipe, I also used about two tablespoons of homemade vegetable paste. If the paste is already salty, it's best to add the salt gradually afterward. Preparation Method 1. Cut the chicken into suitable cooking pieces. Place it in a bowl and season with salt, pepper, pepper paste, garlic powder, and white wine. Cover the bowl and refrigerate the chicken overnight. 2. Finely chop the onion. In a large pot, add a little olive oil and sauté the onion along with a bay leaf. The bay leaf is not listed in the ingredients but is used during the sautéing step and can be removed before serving. 3. When the onion has softened, add the crushed garlic and a little pepper paste. Also, add the two tablespoons of vegetable paste. Stir briefly to combine the ingredients and release their aroma. 4. Add the marinated chicken pieces and brown them on all sides. They don't need to be fully cooked at this stage; it's important that they get some color and cook together with the onion and garlic base. 5. Pour in the white wine and add a little hot water. Season with salt and pepper, then add the chicken bouillon cube. The liquid should cover the meat or at least mostly envelop it. 6. Cover the pot and let the chicken simmer over medium heat until the meat becomes tender and starts to pull away from the bone. With free-range chicken, this stage may take considerably longer. Check the liquid level from time to time and add hot water if needed. 7. When the chicken is nearly cooked, add the sliced carrots, diced red bell pepper, and peas. Finely chop the chili pepper and add it to the pot. Cover again and continue simmering over low heat until the vegetables are cooked. 8. Before adding the rice, check the sauce. There should be enough liquid to cover the meat and vegetables. If there's too little, add hot water. Add the rice and let it cook covered over low heat. 9. Stir only occasionally, gently, to prevent the rice from sticking. Add saffron to taste. The amount of liquid may vary, as it depends on how much has evaporated during the chicken cooking and the type of rice used. 10. When the rice is nearly cooked, turn off the heat and leave the pot covered. During this time, the rice will continue to swell and absorb the sauce. It's better not to cook it all the way on the heat, as it may become too mushy. Why I Make This Recipe Often I love it because the chicken and rice cook together, and the sauce takes on flavor from all the ingredients. It's also a practical recipe when I have free-range chicken, which needs more time to become tender. The rice turns out creamier than in classic paella, which is a plus for me. Additionally, the vegetables can be prepared in the same pot, without needing separate sides. Once the chicken is cooked, the final part is simple: add the vegetables, then the rice, and let the dish sit covered for a few minutes after turning off the heat. Tips and Variations Tips Free-range chicken may need much longer to cook than store-bought chicken. Don’t add the rice until the meat is almost tender, as the rice may overcook before the chicken is done. Use hot water when you need to replenish the liquid. Cold water stops the boiling and prolongs cooking. Check the salt before adding the rice, especially if you used a bouillon cube and vegetable paste. Both can already contribute to the salty flavor of the dish. The rice shouldn’t be stirred continuously. It’s enough to check it and stir occasionally, especially towards the end of cooking. If you want to maintain a creamy texture, don’t let the rice boil until it absorbs all the liquid. Turn off the heat when it’s nearly done and keep the pot covered. Substitutions Free-range chicken can be replaced with regular chicken. In this case, the cooking time will generally be shorter, but the tenderness of the meat should still be checked. Vegetable paste can be used if you have it on hand, as it was in the original recipe. If it’s salty, adjust the salt in the rest of the dish. White wine is used for both marinating and in the pot. If you don’t have enough for both stages, reserve the necessary amount for cooking and top up the liquid with hot water. Variations The amount of chili can be adjusted based on how spicy you want the dish. It can be reduced or omitted without changing the structure of the recipe. You can use more or less pepper paste depending on how intense you want the flavor to be. Tomato paste is included in the ingredient list and can be added to taste, along with the pepper paste. For a consistency closer to what is achieved here, keep the dish covered for a few minutes after turning off the heat. The rice will continue to absorb the sauce. Serving Ideas Chicken paella is served hot, right after the rice has fluffed under the lid. In the original recipe, a glass of white wine or red wine is recommended alongside. It’s sufficient as a main dish, as it contains meat, rice, and vegetables. If serving later, gently stir before plating to ensure the sauce and ingredients are evenly distributed. Frequently Asked Questions Can I use store-bought chicken instead of free-range chicken? Yes. Store-bought chicken will usually cook faster. The important thing is to add the rice only when the meat is nearly tender, regardless of the type of chicken used. How long should the chicken be marinated? The chicken should be refrigerated overnight in the mixture of salt, pepper, pepper paste, garlic powder, and white wine. If you don’t have time for overnight marination, the source doesn’t specify an alternative duration, so it’s better to stick to the original version. What should I do if the sauce reduces too much before the meat is done? Add hot water, little by little. The idea is for there to be enough liquid for cooking the chicken and later for the rice. When do I know I can add the rice? The rice is added when the chicken is nearly cooked, and the vegetables have been added and cooked until soft. The meat should already be tender, as the rice cooks faster than free-range chicken. Why is the rice left covered after turning off the heat? So that the grains continue to absorb the sauce and swell without being overcooked on the heat. This stage also contributes to the creamier texture of the dish. Nutritional Values The values below are rough estimates for a standard serving. They cannot be exact, as the amount of oil used, the exact weight of the chicken, the type of rice, and the final number of servings are not specified. A serving may contain approximately 500-650 kcal, 25-35 g of protein, 45-60 g of carbohydrates, and 15-25 g of fat. Sodium can vary widely depending on the bouillon cube, vegetable paste, and the amount of salt added. The chicken mainly contributes protein and fat, while the rice is the primary source of carbohydrates. Peas and carrots provide additional fiber and carbohydrates. For a more accurate estimate, the weights of the ingredients and clear portioning would be needed. Storage and Reheating Store leftover paella in a sealed container in the refrigerator and consume it within one to two days. The rice may change texture after cooling and become more compact. When reheating, only heat the amount you plan to eat. If it seems too dry, a little water can be added before reheating to help the rice regain its creamy consistency. Repeated reheating of the entire quantity is not recommended.

Chicken Paella

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