Paella is a national Spanish dish, which is very popular among housewives living in different parts of our planet. It is prepared on the basis of rice with the addition of saffron, poultry, vegetables, mushrooms, seafood and other ingredients. In today's article, we will present some interesting paella chicken recipes.
Practical tips
For the preparation of this Spanish dish, it is advisable to use round varieties of rice, since long-grain cereals do not absorb moisture well. To begin with, it is sorted and washed and only after that it is poured into a container with fried chicken and vegetables. Pour meat and rice with fresh poultry broth. But if necessary, it can be replaced with vegetable broth or drinking water.
If desired, mushrooms, zucchini, cauliflower, beans, green peas, tomatoes, corn grains, seafood and even sausages are added to the paella.
With tomatoes and sweet pepper
For starters, we recommend that you first pay attention to the simplest version of this dish. Having mastered the basic recipe, you can experiment using additional components. To prepare such a paella, you will need:
- Half a chicken carcass.
- Onion head.
- 2 salted tomatoes.
- Sweet pepper (preferably red).
- 200 g of rice.
- 600 ml of chicken stock.
- 3 cloves of garlic.
- Salt, saffron, paprika, parsley, lemon and olive oil.
To start cooking classic paella with chicken, you need to process the bird. It is washed, dried, freed from the skin and cut into portions. The carcass prepared in this way is laid out in a greased hot pan and fried along with onions and garlic. A few minutes later, slices of sweet pepper, peeled mashed tomatoes, salt, spices and previously washed rice are added there. After a couple of minutes, fill it all with broth and simmer on a very low fire until all the ingredients are ready. Before serving, paella is decorated with lemon slices and parsley sprigs.
With smoked sausage
The classic recipe for paella with chicken is an excellent basis for creating various culinary masterpieces. Complementing it with smoked sausage, you will get a completely new dish with a rich taste and a well-perceptible aroma. To do this, you will need:
- 200 g chicken fillet.
- 250 g round rice.
- 100 g smoked sausage.
- 70 g canned sweet corn.
- 70 g of frozen green peas.
- 2 cups of broth.
- Ripe tomato.
- Onion head.
- Bell pepper.
- Half a carrot.
- 1 tsp turmeric.
- Salt, parsley root, vegetable oil and black pepper.
Onions and carrots are passer in a greased multicooker tank. After a couple of minutes, slices of sweet pepper and chopped chicken are added to them. All this is fried, and then supplemented with parsley root, peeled and chopped tomato, washed rice, peas, corn, salt and spices. At the final stage, all this is poured with broth and covered with a lid. Prepare paella with chicken in a slow cooker operating in the “Pilaf” mode. After a signal indicating the completion of the program, the dish is insisted in a closed device and only then laid out in plates.
With champignons
Mushroom lovers will surely enjoy another cooking option for the famous Spanish dish. To make such a paella, you will need:
- 4 chicken legs.
- 150 g of raw champignons.
- 150 g round rice.
- 2 fleshy bell peppers (preferably red).
- 4 cherry tomatoes.
- 3 onion heads.
- 3 cloves of garlic.
- 50 g of quality butter.
- 350 ml of broth.
- 40 ml of white wine.
- 5 ground saffron petals.
- Salt, red pepper and olive oil.
Preparing such a paella with chicken is quite simple. First, the meat is separated from the skin and bones, washed, dried and cut into small pieces. Chicken prepared in this way is fried in ghee. As soon as an appetizing crust appears on it, chopped onions, mushrooms, bell peppers and tomatoes are added to it. After a few minutes, washed and sorted rice, salt, spices, garlic, wine and broth are poured into the general container. All this is languishing over the slowest fire until all the ingredients are cooked.
With shrimps
This recipe will certainly appeal to seafood lovers who like Spanish cuisine. Simple paella with chicken will have a completely different taste if you add shrimp to it. To prepare it, you will need:
- 1.5 cups of round rice.
- 1 kg of shrimp.
- 2 chicken fillets.
- Onion head.
- 3 tomatoes.
- Bell pepper.
- 3 cups of drinking water.
- 2 cloves of garlic.
- 2 tbsp. l saffron.
- A glass of dry white wine.
- Salt, pepper and olive oil.
Prepared chicken cut into small pieces and fry in a greased pan. As soon as she is browned, washed rice is poured out to her and wait until it dries. After that, sautéed vegetables (onions, tomatoes and sweet peppers), salt and spices are added to meat and cereals. All this is poured with water and languish over low heat. After half an hour, wine is sent to a common frying pan and cooking continues. At the final stage, paella is supplemented with shrimps fried with minced garlic, and insisted for a short time under the lid.
With canned mushrooms and green beans
This tasty and fragrant dish consists only of a large number of vegetables and will allow you to add variety to the familiar menu. To feed your native Spanish paella with chicken, a photo of which will be published in today's article, you will need:
- 250 g round rice.
- 600 g chicken fillet.
- 300 g canned champignons.
- 250 g of green peas.
- 250 g of green beans.
- 750 ml of broth.
- 70 g of tomato paste.
- Onion head.
- ¼ tsp ground saffron.
- Salt, pepper and olive oil.
The onions are sautéed in a heated greased pan. As soon as it begins to change color, add pieces of bird fillet and chopped mushrooms to it. Almost immediately, beans and green peas are poured into a common pan. The browned components are poured with hot broth, supplemented with tomato paste and stewed over low heat for about twenty minutes. After the specified time, the pre-washed rice, salt and spices are poured out to the meat with mushrooms and vegetables and simmer on the included stove until the cereal is ready.
With seafood
Using the technology described below, an incredibly delicious paella with chicken, shrimp, scallops and mussels is obtained, which will not leave indifferent even the most demanding gourmets. To prepare it, you will need:
- A glass of rice.
- 6 chicken drumsticks.
- 4 cloves of garlic.
- 2 glasses of vegetable broth.
- 150 g of scallops.
- Onion head.
- 2 sweet red peppers.
- 250 g of mussels.
- 8 peeled shrimp.
- 250 g of fish fillet.
- Sea salt, parsley, saffron, white pepper, parsley, thyme and olive oil.
Washed chicken drumsticks are fried in a pan and transferred to a plate. Mussels are poured onto the vacated spot and browned, not forgetting to stir. Then, onions, garlic, shrimp and slices of sweet pepper are added to them alternately. Five minutes later, fish are sent to seafood and stewed together for no more than sixty seconds. All this is carefully transferred to a clean container, and rice, saffron, salt and other spices are poured into the freed pan. All this is poured with broth and cooked in a sealed container for a quarter of an hour from the moment of boiling. Then the rice is supplemented with chicken and seafood, covered with foil and cleaned for ten minutes in the oven, heated to 150 degrees. Then scallops are added to the paella and baked a little less than a quarter of an hour.
With green peas and beans
This bright and delicious paella with kritz and vegetables consists of simple ingredients that are equally suitable for both children and adults. Therefore, it can be safely offered not only to large, but also to small eaters. To prepare it, you will need:
- 250 g round rice.
- 600 g chicken fillet.
- 250 g of green peas.
- 50 g of fresh Kenyan beans.
- 3 cups of broth.
- Onion head.
- Half sweet pepper.
- 2 pinches of saffron.
- 5 tbsp. l tomato sauce.
- Salt, a mixture of peppers and olive oil.
Onions and chicken are fried in a heated greased pan. As soon as they are browned, salt and washed rice are added to them. All this is supplemented with saffron, pepper and pour hot broth mixed with tomato sauce. All this languishes on the smallest fire for a quarter of an hour. At the end of the agreed time, finely chopped bell pepper, green peas and Kenyan beans are poured into a common pan . Five minutes later, the paella with chicken is removed from the stove and insisted briefly under the lid.
With zucchini and cauliflower
Despite the fairly rich composition, this colorful Spanish dish is prepared very simply and quickly. To feed them your family, you will need:
- A glass of steamed rice.
- 400 g chicken fillet.
- 2 onion heads.
- 300 g of fresh cauliflower.
- 2 cloves of garlic.
- Sweet pepper (preferably red).
- Young zucchini.
- A glass of broth.
- ½ cans of canned corn.
- 3 tbsp. l wheat flour.
- Salt, spices, water and vegetable oil.
The washed and chopped fillet is breaded in flour and fried in a greased pan. As soon as an appetizing golden brown crust appears on it, onions and bell pepper are added to it. After some time, pre-boiled cabbage inflorescences and pieces of zucchini are sent to a common frying pan. All this is filled with broth and simmer for about ten minutes. At the end of the indicated time, the future paella with chicken is supplemented with pre-boiled rice, salt and spices, mixed, brought to a boil, sprinkled with canned corn and simmer on low heat for about a quarter of an hour. Shortly before turning off the stove, the contents of the pan are seasoned with crushed garlic.