Paella with chicken

Name: Paella with chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 75 g each); 2 (approx. 400 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 medium onion; 2 Garlic cloves; 200 g Long grain rice; 2 little boxes Saffron; 1/2 l clear chicken stock (instant); 1/4 l dry white wine; 2 Bay leaves; 1 (approx. 250 g) red pepper; 400 g Mussels; 200 g frozen peas

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 75 g each)
2 (approx. 400 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 medium onion
2 Garlic cloves
200 g Long grain rice
2 little boxes Saffron
1/2 l clear chicken stock (instant)
1/4 l dry white wine
2 Bay leaves
1 (approx. 250 g) red pepper
400 g Mussels
200 g frozen peas

Directions

1
Wash the chicken meat, pat dry and cut the fillets in half. Season with salt and pepper. Heat oil in a pan and fry meat all around. After 3 minutes remove the fillet pieces and fry the lower legs for another 2 minutes.
2
Put meat aside. Meanwhile peel onion and garlic, dice finely and fry in the frying fat. Add rice and saffron, fry briefly and deglaze with chicken soup and wine. Add meat and bay leaf and cook for about 12 minutes while stirring.
3
Clean, wash, quarter and cut the peppers into strips. Sort the mussels and scrub them thoroughly. Add the bell peppers and mussels to the pan, cover and cook for another 10 minutes. Add peas after 5 minutes.
4
Season with salt and pepper and serve.