Chicken vegetable paella

Chicken vegetable paella

Paella is a bright and nutritious dish of Spanish cuisine. It's a great option for a family dinner, friendly gatherings, or a celebration. Today we have chicken vegetable paella in a pan with the addition of aromatic spices. Such a dish, cooked at home, will delight all guests and family members.
5 from 1 vote
Cook Time 35 minutes
Total Time 35 minutes
Cuisine Spanish
Servings 3 people
Calories 239 kcal

Equipment

  • 1 knife
  • 1 chopping board
  • 1 pan
  • 1 tablespoon
  • 1 teaspoon

Ingredients
  

  • 120 g rice
  • 1 pc onion
  • 1 pc chicken breast
  • 1 pc carrot
  • ½ pc bell pepper red
  • ½ pc bell pepper yellow
  • 1 pc tomato
  • 3 tbsp green peas
  • 250 ml water filtered
  • 30 g vegetable oil
  • 1 pinch salt
  • 2 cloves garlic
  • ½ tsp turmeric
  • 1 pinch pepper
  • 1 bunch dill

Instructions
 

  • Prepare the ingredients. Green peas can be fresh or frozen. Water can be replaced with chicken broth.
    Ingredients for chicken vegetable paella
  • Rinse the chicken, pat dry, and cut into medium pieces.
    1 pc chicken breast
    Sliced chicken
  • Cut the carrot into small cubes.
    1 pc carrot
    Sliced carrots
  • Rinse the bell pepper, remove the seed box with internal partitions, and chop into small pieces.
    ½ pc bell pepper, ½ pc bell pepper
    Chopped bell pepper
  • Peel the onion and chop it into small pieces.
    1 pc onion
    Chopped onion
  • Cut the washed tomato into the same small pieces.
    1 pc tomato
    Sliced tomato
  • Rinse the fresh herbs, pat dry with a paper towel, and chop into medium leaves.
    1 bunch dill
    Chopped greens
  • Start cooking: fry the chicken in oil in a pan until golden brown for 4-5 minutes.
    30 g vegetable oil
    Roasting chicken
  • Then add the onion and cook until soft.
    Frying onions and chicken
  • Add the carrot next.
    Laid out carrots
  • Then add the bell pepper.
    Lined sweet pepper
  • Next, lay out the chopped tomato.
    Tomatoes in frying pan
  • Add the green peas, thinly sliced garlic, and dry spices: turmeric, pepper, salt.
    3 tbsp green peas, 2 cloves garlic, ½ tsp turmeric, 1 pinch pepper, 1 pinch salt
    Adding garlic and spices
  • Mix and fry the vegetables with the meat for no more than 3-4 minutes.
    Fried vegetables
  • Rinse the rice several times under running water and spread it evenly over the contents of the pan.
    120 g rice
    Laid out rice
  • Pour water so that it is 1.5 cm above the rice.
    250 ml water
    Rice filled with water
  • Leave to simmer under a closed lid over medium heat until the rice is ready – 15-20 minutes.
    Cooked rice
  • Sprinkle the finished dish with chopped herbs and let it stand for a few minutes. Serve the paella with chicken and vegetables in the pan or in portioned bowls as a complete second course.
    Chicken vegetable paella

Nutrition

Calories: 239kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 0.2mgSodium: 137mgPotassium: 67mgFiber: 1gSugar: 0.2gVitamin A: 104IUVitamin C: 1mgCalcium: 18mgIron: 0.5mg
Keyword chicken, dinner

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