Usuba
Paella with chicken and vegetables
A Spanish dish with chicken, rice, and vegetables. The rice acquires a special aroma and delicate flavor thanks to the addition of white wine instead of part of the water. The dish is garnished with olives and fresh cilantro.
- Total
- 90 min
- Standard serving
- 371.3 g
Ingredients
Total 12- Chicken drumsticks
187.5 g≈ 2/3 pcs - Onion
37.5 g≈ 1/4 pcs - Garlic
0.5 g - Red bell pepper
37.5 g≈ 1/4 pcs - Long-grain rice
50 g≈ 4.5 tbsp - Green peasзамороженный · горошком
37.5 g≈ 3.5 tbsp - Lemon zest
0.4 g - Olives, lemon-stuffed
15 g≈ 1 tbsp - Cilantro
1.25 stalk - Ground red pepper
to taste≈ 1/4 tsp - Vegetable oil
3.75 ml≈ 3/4 tsp - Oreganoсушеный
to taste≈ 1.5 tsp
Instructions
- 1
Step 1
Clean and chop the onion. Wash the pepper, cut it in half, remove the core, and slice the flesh into half-rings. Chop the olives and cilantro. Peel the garlic and mince it finely with a knife.
- 2
Step 2
Heat vegetable oil in a thick-bottomed pot. Place chicken legs, sprinkle with ground red pepper and fry for 6 minutes on each side until a golden crust forms. Transfer to a plate.
- 3
Step 3
In the same pot, place the onion and sliced red pepper, sprinkle with garlic and fry, stirring, for 5 minutes.
- 4
Step 4
Rinse the rice and pour it into the pot. Fry everything together, stirring, for 1 minute. Pour in 400 ml of water and 50 ml of white wine, add lemon zest and oregano.
- 5
Step 5
Place the chicken legs in the pot with the rice. Bring to a boil over high heat. Reduce the heat, cover the pot with a lid and cook for 20 minutes.
- 6
Step 6
Add frozen green peas. Heat for 3 minutes, remove from heat and let stand for 5 minutes. Arrange on plates, sprinkle with olives and cilantro. Serve with lemon slices.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
