John Myers
Paela with Chicken and Kritharaki Noodles
The perfect paela with chicken and kritharaki noodles recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast
- 100 g Cabanossi or Merguez sausages
- 0,333333 Cup Olive oil
- 1 piece Onion
- 2 piece Garlic cloves
- 1 piece Red peppers
- 1 piece Carrot
- 1 Cup Frozen peas
- 1 Cup Corn grains
- 1 tbsp Sweet paprika
- 1 tsp Turmeric
- Salt
- Black pepper
- 3 Cup Boiling water
- 500 g Kritharaki noodles
- Halve the chicken breast fillets, cut the Cabanossi into thin slices, chop the onion, finely chop or press the garlic, finely dice the red peppers and carrots.
- Heat the oil in a large saucepan and fry the halved chicken fillets until they turn golden (do not fry for long, as the fillets may become too dry as you continue to cook).
- Take the fillets out of the pan and set aside. Now fry the Cabanossi slices and the onion in the same oil until the onions are nicely colored. Add the garlic and fry briefly. Add the vegetables and fry for about 5 minutes, stirring occasionally.
- Lower the heat of the stove a little, add the sweet paprika and noodles and fry for about 3 minutes, stirring occasionally.
- Now add the water (or stock) and the turmeric, salt and pepper. Mix well and put the chicken fillets back in the saucepan. Bring to the boil once, turn the heat back down, cover the saucepan and cook on low heat for about 15 minutes (until all the liquid is absorbed). Take the pot off the hot plate and cover it for another 5 minutes.
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