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CHICKEN PAELLA




Source of Recipe


olga


List of Ingredients




1 (2 1/2 POUND) CHICKEN, CUT IN 12 PIECES
SALT
PEPPER
4 MEDIUM ONIONS, PEELED AND DICED
2 MEDIUM GREEN PEPPERS, CUT IN FAIRLY LARGE PIECES
1 CUP MUSHROOMS, SLICED
4 MEDIUM TOMATOES, SKINNED AND CUT IN QUARTERS
1/2 CUP PARSLEY, CHOPPED
1 CLOVE GARLIC, PEELED AND SLICED
4 TABLESPOONS OLIVE OIL
SALT
2 PINCHES SAFFRON
2 CUPS CHICKEN STOCK
1 CUP UNCOOKED LONG GRAIN RICE
1/2 CUP SHELLED FRESH PEAS


Recipe



Heat the oil in a large frying pan or paella pan. Fry the chicken pieces on all sides over high heat and season lightly with and pepper. Remove from the pan and set aside.

Gently sauté the onions and peppers in the pan juices until the onions are transparent. Add the mushrooms, parsley, and garlic and sauté for 5 minutes. Add the tomatoes. Mix the saffron with a little of the stock and add to the vegetables with the rice, chicken pieces, and peas.

In a saucepan, bring the chicken stock to a boil. Pour the stock over the paella and cook, covered, over low heat for 30 to 45 minutes. Yield: 6 to 8 servings.