Chicken Paella

Ingredients for 2 servings:

• 1 bell pepper(s), yellow
• 2 tomatoes
• 1 small onion(s)
• 2 tsp olive oil
• 100 g peas, frozen
• 1 pinch of saffron powder
• 1 pinch of sweet paprika powder
• salt and pepper
• 100 g rice
• 250 ml chicken stock, hot
• 200 g chicken breast fillet(s)
• 1 lemon(s)
• possibly spice mix for poultry
• n. B. Garlic clove(s), e.g. 2 pieces

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Deseed, wash, and finely dice the bell pepper. Blanch the tomato, peel, deseed, and cut into strips. Peel and finely dice the onion. Peel and finely chop the garlic. Heat the oil in a high-sided pan or saucepan. Sauté the onion and garlic until translucent. Add the diced bell pepper, tomatoes, and peas. Season with saffron, paprika, salt, and pepper. Mix in the rice. Pour in the hot stock and cook for 20 minutes. Cut the meat into small cubes and brown all over in another pan, seasoning with salt and pepper (or chicken seasoning if desired). Place the meat on the rice mixture and cover with aluminum foil. Bake the paella in an oven preheated to 175°C for about 10 minutes. Serve garnished with lemon wedges.