Paella with chicken
Instructions
Divide into two chicken breasts, depriving them of the drumstick.
Worked 40 g of butter with a pinch of salt and pepper and a teaspoon of crushed coriander seeds, sprinkle the chicken breasts and place in an ovenproof dish.
Cook in the oven at 200 degrees for about 20 minutes.
Meanwhile prepare a rice pilaf: saute the chopped onion and garlic in remaining butter, pour the rice, toast, joining also the pepper into thin strips, and then bathed with everything boiling broth in which you have diluted the sachet of Saffron and stir occasionally.
Five minutes before the rice is cooked, add the shrimp, peas and chopped parsley.
At the end the rice must be perfectly dry and with separate grains; served with baked chicken.
Ingredients and dosing for 4 persons
- 320 g of rice
- 200 g of fresh peeled prawns
- 100 g of frozen peas
- 80 g of butter
- 2 chicken breasts
- 1 clove of garlic
- 1 onion
- 1 red pepper
- 1 sachet of saffron
- 60 cl of broth
- Parsley
- Coriander seeds
- Salt
- Pepper