Spanish

Chicken and peas Paella is for Dinner.

Chicken and peas Paella takes 15 minutes to prepare.

Chicken and peas Paella takes 45 minutes to cook.

Chicken and peas Paella makes 8 servings.

The ingredients for Chicken and peas Paella are:

uncooked Paella rice (short grain), 2.5 cup
Olive Oil, 8 tbsp
Chicken Thigh, 9 thigh, bone & skin removed, bite sized pieces
Garlic (diced), 2 tsp
Paprika, 2 tsp
Tomato Puree, 10.5 oz
Saffron,4 threads
Peas, frozen, 0.5 cup
chicken broth (prepared) , 5 cup
Rosemary sprig, fresh, 2
Salt, 2 tsp

Here is how you make Chicken and peas Paella:

preheat oven to 450bring stock to simmer in seperate potheat oil in paella pan over highkeep moving around to ensure even colour on all sidesadd garlic and cook till golden brown (do not burn)add paprika and tomato pureeadd rice and stir to coatadd stock (double the amount of rice by volume)add saffron and salt to tastestir now to evenly distribute (last time you will stir)it will look like soup but as the rice cooks all the liquid will absorbcook on stovetop for 20 min, sprinkle thawed peas on toptransfer pan to oven for 10 min (or until all liquid is gone and rice on bottom is browned but not burnt)take out and let rest for 5 min. mix everything and serve.Serving Size: 8 equal portionsNumber of Servings: 8Recipe submitted by SparkPeople user AVELANCH.

The nutritional information for Chicken and peas Paella is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 395.0

• Total Fat: 17.2 g
• Cholesterol: 64.4 mg
• Sodium: 980.9 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 0.6 g
• Protein: 19.2 g

Chicken and peas Paella is Spanish cuisine.