John Myers
Ingredients for 4 servings:
- 3 boneless chicken breasts
- 150 g sausage (chorizo, Spanish spicy sausage with rose paprika, chilies and garlic)
- 3 tbsp olive oil
- 1 onion(s)
- 2 cloves garlic
- 225 g rice (risotto rice)
- 1 pinch(s) saffron powder
- 1 bell pepper(s), yellow
- 6 tbsp wine, white, dry
- Salt and pepper, black
- 600 ml chicken broth, hot
- 150 g peas, fresh or frozen
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Super quick to prepare and serve – similar to paella
Divide the chicken breasts into 3 pieces each. Skin the sausage and slice. Heat the oil in a pan. Brown the chicken pieces all over, then remove. Fry the chorizo in the frying fat for 1 minute on each side, then remove. Chop the onion and garlic and sauté in the remaining frying fat for 5 minutes. Add the rice and saffron, and sauté for 3 minutes. Slice the bell pepper. Pour in the wine and let it absorb the rice. Add the chicken pieces and bell peppers, and season. Top up with the stock and simmer for 10 minutes. Add the chorizo and peas, then cook for another 5 minutes, until the rice is al dente.
Facebook Comments