700g ripe tomatoes, roughly chopped (or one big tin diced tomato, plus some ekstra fress)
200g green beans, cut into 3 cm lengths
1 tbs. chopped rosemary
2 tbl. chopped flat-leaf parsley
1/4 teas. saffron treads dissolved in 60ml, 1/4 cup hot water
440g, 2 cups paella or medium-grain rice
750ml, 3 cups hot chicken stock
6 lemon wedges, to serve
Instructions
Haet the oil in a heavy-based deep frying pan over medium heat. Add the peppers and cook, stirring for 6 min. Remove from pan. Toss in the chicken and cook for 10 min, until brown on all sides. Remove from pan. Add the chorizo and cook for 5 min. Remove from pan
Add the mushrooms, garlic and lemon zest to the pan and cook over medium heat for about 5 min. Stir in the tomatoes and peppers and cook for another 5 min, or until the tomato is soft. Add the beans, rosemary, parsley, safron mixture, rice chicken and sausage. Stir brifly and add the stock. Do not stir at this point. Reduce the heat and simmer for 30 min. Remove from heat, cover and leave to stand for 10 min.
Serve with lemon wedges.
Originally Submitted
1/16/2010
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