Chicken Paella

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the peppers. Peel onion and garlic. Dice onion finely, press garlic through a garlic press. Cut the cabanossi into slices. Wash chicken legs, dab dry and season with salt and pepper.

2. 2

   Heat oil in a pan and fry the chicken legs briefly while turning. Remove the chicken legs from the pan. Add onions, garlic and cabanossi to the hot frying fat and fry lightly. Add the bell peppers and fry briefly. Finally, mix in the frozen peas and rice. Season with pepper and put everything in a paella pan (approx. 32 cm Ø, approx. 2.5 litres capacity). Spread chicken legs on top and press them lightly into the rice. Heat the stock, add saffron and pour into the paella pan. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes.

3. 3

   Finally, mix in the frozen peas and rice. Season with pepper and put everything in a paella pan (approx. 32 cm Ø, approx. 2.5 litres capacity). Spread chicken legs on top and press them lightly into the rice. Heat the stock, add saffron and pour into the paella pan. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Garnish with parsley as desired

4. 4

   With 6 people:

Nutrition Facts

KCAL
510 kcal

CARBS
45 g

FATS
25 g

PROTEINS
25 g