Welcome and welcome to Paulina Kitchen! Make a good Chicken paella It is not just a matter of throwing rice, chicken and vegetables in a giant pan. No no.
Today we are going to see what This is a ceremonya choreography where every step matters: the sauce has its rhythm and times, the Rice is not stirredand the socarrat You win, it does not give away.
Let’s see How to make chicken paella At home, without going crazy, with accessible ingredients, but respecting the technique. A recipe that Mix the traditional with the homemadeideal to show off a family lunch Sunday.
In addition to teaching them the best Chicken Paella Recipewe have some key secrets, those that are not in the books: How to achieve the tasty backgroundwhat rice should be used, when you have to climb the fire for the socarrat And what is the difference with a Chicken rice.
About chicken paella
The Chicken paella It is a delicious and popular variant of the famous recipe of Paella Valenciana that has conquered not only Spain, but to a good part of the world.
Unlike other versions, such as Seafood Paella or the Mixed Paella, this bets version All to chicken tastewell brown, and combines with vegetables such as pepper, tomato, green beans and even artichokes.
In the Chicken and vegetable paella All the secret is a matter of respecting times, the sauce and the unvolve cooking, and in the end form that crunchy capita that falls in love: the socarrat.
Although there are a thousand ways to do it, there are certain pillars that are not negotiated. And therefore, beyond whether they use red or green pepper, home or commercial broth, the important thing is to understand the technique behind a good Chicken Paella Recipe. And there we go.
Chicken paella: a dish, a thousand versions
The type of rice or chicken cut, but there is something that distinguishes a Paella with chicken Well done, it is the balance between the taste, the texture of rice and exact cooking.
In brutal riceno raw chicken. As in every relationship, the secret is in times.
Chicken paella with vegetables: yes, or not?
Of course. In fact, the Chicken and vegetable paella It is one of the most beloved variants. It gives color, freshness and that plant point that contrasts with the meat background of the plate.
But be careful: it is not worth putting anything. Vegetables must be very sauce and provide flavor without stealing prominence.
The history of chicken paella
The pan nation in Valenciain the fifteenth century, like a humble dish that took advantage of what there was: rabbit, duck, snails, a little rice and some vegetables from the garden.
Nothing seafood, no chicken, or squid ink. That came later, when the dish became popular throughout the Peninsula and each region was giving it its touch.
The Rice paella with chicken became one of the most beloved variants of these Rice recipesfor its soft and familiar flavor. The chicken, being a white and accessible meat, naturally integrated into the traditional recipe.
And although the purists raise an eyebrow, the truth is that today the Easy chicken paella It is a fixed in many houses, especially on weekends.
Key features for a good recipe from chicken paella
- Powerful Sofrito: Tomato, garlic, pepper … Sofrito is the soul. You can’t skimp here. Slow and with love.
- Brown the chicken as if there was no morning: That is well sealed. This is not boiling, it is brown with flavor.
- Tasty broth: It can be home or not, but you have to have a wave. A good background with bones or vegetables makes a difference.
- Short grain rice: He Pump rice It is the most used. Absorb the broth well without cooking.
- Do not stir: Here there are no spoons to bother. The rice stays quietly absorbing flavor.
- Natural color with saffron or paprika: No artificial dyes. He saffron It is expensive, but it is worth it and it is very yield.
- Sacred rest: Once the cooking ends, you have to leave the chicken paella to rest for a few minutes covered. Yes, we know it smells incredible, but wait.
Frequent doubt about chicken paella
- The correct proportion of broth by rice: The ideal is between 2 and 2.5 parts of broth for each part of rice.
- How to get the Socarrat without burning: Once the rice absorbed the broth, raise the fire 1-2 minutes at the end. Do not touch, just listen: when it starts crackit is forming. Eye that does not happen …!
- Chicken paella rest: The paella has to rest between 5 and 10 minutes once ready, covered with a clean cloth. This helps flavors settle and rice finishes absorbing the last steam.
- Chicken Paella vs. Chicken rice: The main difference is that chicken rice can be stirred and usually has a warmer texture. The Chicken paella It is not touched, it has Socarrat, and is cooked extended in paellera.
Tips and secrets to prepare the best chicken paella recipe
- Use a wide paella: For the rice to be well distributed and fine.
- Do not spare in extra virgin olive oil: This is Spanish cuisinewell Mediterranean.
- Saffron is held a few seconds before using it: To release your aroma.
- The broth must be hot when added: Never cold.
- Measure rice and broth: It is not improvised in the Chicken Paella Recipe.
- Do not cover the paella while cooking: Except at rest.
- Homemade broth is always better: They can do it with chicken housings, vegetables and a laurel touch.
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Chicken Paella Recipe
Preparation time: 1 hour
Yield: 4 portions
Ingredients
- 300 g of pump rice
- 600 to 750 ml of hot chicken broth
- 4 thighs or chicken countermuses, chopped
- 1 red pepper
- 100g of green beans (chauchas) – optional
- 2 mature tomatoes
- 2 garlic cloves
- 1 cdta. of sweet paprika
- Some strands of saffron
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
How to make chicken paella step by step
- Heat a jet of olive oil in a spacious paellera or pan. Brown chicken pieces on all sides, over medium-high heat, until they are well sealed and golden.
- Add the pepper cut into strips and green beans (if used). Sauté for about 5 minutes, occasionally stirring. Add the chopped garlic in the last 2 minutes to avoid burning.
- Grate the tomatoes and incorporate them into the paellera. Cook over medium heat until the liquid evaporates and forms a thick stir -fry.
- Add the sweet paprika and saffron, remove immediately out of the fire to avoid burning. Return to fire.
- Pour the rice and mix with the sauce for 1 to 2 minutes, until the grains are slightly transparent (nacarar).
- Incorporate the hot broth (600 ml if it prefers drier, up to 750 ml if you want more juicy). Distribute rice in a couple. Salpimentar. Do not remove anymore from this point.
- Cook over medium-high heat for 10 minutes, then lower over medium-low heat and continue cooking 8 more minutes, until the rice is tender and the liquid has been almost completely absorbed.
- Upload the fire for 1 to 2 final minutes to form the Socarrat (lower crust). Do not let it burn.
- Turn off the fire, cover the paella with a clean cloth and let stand 5 to 10 minutes.
- Serve directly from the paellera. If desired, accompany with lemon segments.
Source: www.paulinacocina.net
