Serves 3
Directions
- 1Cut the chicken breast into medium-sized pieces.
- 2Cut the red bell pepper.
- 3Finely chop two cloves of garlic.
- 4Chop half an onion.
- 5Grate a red tomato.
- 6In a saucepan over medium-high heat, add olive oil.
- 7Add the pieces of chicken breast and let them cook on one side.
- 8Season with salt and pepper and cook the rest of the sides.
- 9Remove the chicken to a recipient.
- 10Add more olive oil to the same casserole.
- 11Add the garlic and onion.
- 12Move occasionally until they have been slightly fried.
- 13Add the red bell pepper and let it cook for a couple of minutes.
- 14Add sweet paprika, turmeric and the grated tomato.
- 15Mix everything and move for about 4 minutes for the tomato to cook.
- 16Add salt, a bay leaf, and white wine or broth.
- 17Mix well and move frequently until the alcohol has evaporated.
- 18Add the chicken pieces.
- 19Add chicken broth.
- 20Add the rice.
- 21Mix everything.
- 22Lower the heat to medium and let the rice cook, stirring occasionally.
- 23Add a handful of peas and let them cook for about 5 minutes.
- 24Taste the rice to see if it is ready or needs some seasoning.
- 25Turn off the plate.
- 26Put a lid on the casserole and leave it like this for a couple of minutes so that the rice takes body.
Ingredients
- 2 pechugas de pollo
- 1 trozo pimiento rojo
- 2 dientes de ajo
- 0.5 cebolla
- 1 tomate rojo
- 3 cdas aceite de oliva virgen extra
- 0.25 cucharadita pimentón dulce o paprika
- 1 cdta cúrcuma
- 1 hoja de laurel
- 50 ml vino blanco
- 1 litro caldo de pollo Aneto
- 210 g arroz redondo
- 1 puñado guisantes
- al gusto sal y pimienta
Equipment
knifecutting boardgratercasserole
Tips
- The arroz will take the flavor of the broth, so it's important to use the best, fresh and natural ingredients.
- Los caldos Aneto can be found at Supersol, Carrefour or Hermanos Martín.
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