- Chicken fillet or legs - 6 pieces
- Preserved Tomatoes - 225 Grams
- Flour - 40 Grams
- Green beans - 250 Grams
- Canned beans - 225 Grams
- Rice - 320 Grams
- Paprika - 2 Art. spoons
- Luka - 2 pieces
- Garlic - 2 Teeth
- Saffron - 1 teaspoon
- Rosemary - 1 teaspoon
- Olive oil - 5 Art. spoons
- Chicken broth - 850 milliliters
- Salt and pepper - - To taste
1. For this recipe, rice is very important. It is best to use Spanish rice, but if you do not find it, Italian rice is much more common and suitable for this recipe. Chop the chicken into cubes. Finely chop the onions. Finely chop or crush garlic. Chop the green beans. Two tablespoons of olive oil pour into a skillet and heat it over low heat. Add onions and garlic and fry 15 minutes. This cooking will make the onion soft, but will not allow it to brown. Remove the onions from the pan and set aside. 2. Add two more tablespoons of olive oil in a frying pan and heat over medium-high heat. Add the chicken and cook for 15 minutes until the chicken pieces get blanched. Then add the green and canned beans and onion in a frying pan and cook for another 4 minutes. 3. Push the contents of the frying pan to the edges, leaving an empty circle in the middle. Pour the tomatoes into the middle and sprinkle with the paprika. Cook over medium heat for another 5 minutes. Stir well and pour in the chicken broth. Season with salt and pepper. Cook over medium heat for 30 minutes. 4. Slightly twist the fire. Add the pic. Spread the rice evenly in a pan. Sprinkle with saffron and rosemary and mix well. Stirring constantly, cook for another 15-20 minutes, until rice absorbs all water. To make a paella on the table. Time: 1 hour and 10 minutes
Servings: 4