Paella (Edit recipe)

Jocelyn Jimenez

1 recipe
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1 follower

National Dish of Spain

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

12

Serves: 4

Ingredients

1 lb Chicken Tenders
2 cup Arborio Rice
6 cup Chicken Broth
2 whole Chorizo
0.5 cup Red Bell Pepper, Sliced
0.5 Onion, Diced
0.5 cup Peas, Frozen
0.5 cup White Wine
4 Tbsp Tomato Sauce
5 Tbsp Extra Virgin Olive Oil
1 Bay Leaf
1 pinch Saffron

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Over Med heat: lightly cook chorizo in olive oil (until it emits its own juices)
Add 3 tablespoons of oil to pan & cook chicken until almost done & set aside
Add onions/peppers & season with paprika/garlic powder & let cook 3-5min
Add rice & 3 tablespoons of tomato sauce & mix well
Add broth to rice, mix well, & place chicken over top
Once water reduces by half, cover with tight lid, & let cook 20min on low

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1542
Fat:	39 g
Carbohydrates:	85 g
Protein:	61 g
Cholesterol:	65 g
Sodium:	562 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.