Chicken Paella

Name: Chicken Paella
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 red and orange pepper; 200 g Spring onions; 4 Chicken drumsticks (approx. 125 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 250 g Risotto Reis; 1 little box ground saffron; 1200 ml Vegetable broth (instant); 100 g frozen peas; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Parsley and lime slices

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 red and orange pepper
200 g Spring onions
4 Chicken drumsticks (approx. 125 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
250 g Risotto Reis
1 little box ground saffron
1200 ml Vegetable broth (instant)
100 g frozen peas
1-2 TABLESPOONS Lime juice
7-10 Tbsp Parsley and lime slices

Directions

1
Peel and finely dice the onion and garlic. Clean and wash the bell peppers and spring onions. Dice paprika, cut spring onions into rings. Wash chicken legs and pat dry with kitchen paper. Heat the oil in a wide saucepan and fry the chicken legs in it, turning them all around.
2
Season with salt and pepper, remove and put aside. Add the onion to the frying fat and fry until transparent. Add garlic, paprika and spring onions and fry them. Add rice and sauté briefly. Add saffron, deglaze with broth. Bring to the boil, place chicken legs side by side on top and simmer covered over medium heat for about 35 minutes. Add peas 10 minutes before the end of cooking time. Take the legs out of the pot and keep warm. Season rice with salt, pepper and lime juice.
3
Add saffron, deglaze with broth. Bring to the boil, place chicken legs side by side on top and simmer covered over medium heat for about 35 minutes. Add peas 10 minutes before the end of cooking time. Take the legs out of the pot and keep warm. Season rice with salt, pepper and lime juice. Serve the rice and one leg each, garnished with parsley and lime slices as desired