Chicken Paella

Chicken paella

The ingredient of Chicken Paella

• 400g chook thigh fillets trimmed cut into chunk length portions
• 2 garlic cloves thinly sliced
• half teaspoon sweet paprika
• 2 tablespoons olive oil
• 2 1 4 cups massel hen style liquid inventory heated
• pinch saffron threads
• 1 chorizo halved sliced
• 1 half of cups sunrice white medium grain rice
• half of cup frozen peas
• 275g jar marinated artichoke hearts drained
• lemon wedges to serve

The Instruction of chicken paella

• ufeffcombine hen garlic paprika and half of oil in a medium bowl set apart place stock and saffron in a big jug
• heat remaining oil in a big frying pan over high warmth cook chorizo stirring for 4 5 mins or until golden set aside with a slotted spoon
• cook hen in same pan over medium heat for five mins or till browned return chorizo to pan with rice stir to coat rice with oil add inventory combination bring to the boil cover and cook over medium low heat for 10 minutes working quickly sprinkle over peas and arrange artichokes on top cook covered for some other 5 minutes or until rice is gentle remove from warmness stand included for five minutes serve from the dish with lemon wedges

Nutritions of Chicken Paella

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a