PEPPADEW® Peppadrop Chicken Paella

PEPPADEW® Peppadrop Chicken Paella

PEPPADEW® Peppadrop Chicken Paella

3
(3)

A comforting yet adventurous dish where sweet heat meets smoky and rich flavours. Different textures combine to create a satisfying dish destined for sunny evenings!

PEPPADEW® Peppadrop Chicken Paella
PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

15 minutes

PEPPADEW® Recipe Time
COOK TIME

30 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

15 minutes

PEPPADEW® Recipe Time
COOK TIME

30 minutes

Ingredients

PEPPADEW® Peppadrops
Sofrito

  • 3 ripe tomatoes
  • 50g sweet PEPPADEW® Peppadrop peppers
  • Drizzle of oil
  • 1 pinch saffron threads
  • 1 tsp sweet paprika
  • 1 tsp hot chilli powder
  • 1 tsp smoked paprika

 

Paella

  • 40ml olive oil
  • 4 chicken thighs
  • 1 pinch saffron threads
  • 40g green beans (chopped in half)
  • 40g white beans
  • 50g Sweet PEPPADEW® Peppadrop peppers (extra for topping)
  • 240g paella rice
  • 750ml hot chicken stock
  • Sofrito (See above and method)
  • Few sprigs rosemary

A flavour-packed chicken paella with traditional flavours with a sweet and spicy PEPPADEW® Peppadrop twist. Peppadrops make up the classic sofrito paella sauce base as well as run through the dish for a truly family-friendly flavoursome dish.

Method

  • To make the sofrito base for the paella combine all the ingredients in a blender.
  • Season the chicken thighs with salt.
  • Preheat a paella pan on high heat, pan fry the chicken thighs, skin down, until the skins are golden and crispy. Turn and pan fry for a few minutes on the other side, before removing from the pan.
  • Add oil to the pan and a large pinch of saffron followed by the green beans, white beans and then the PEPPADEW® Peppadrops. Heat for a few seconds until the saffron becomes fragrant and coats the rest of the ingredients.
  • Stir in the paella rice and add the hot stock. Stir all of the ingredients and spread them evenly across the pan.
  • Bring the pan to a boil and then reduce to a simmer (it is important that you do not touch the rice).
  • After the paella has been simmering for 10 minutes, place the chicken thighs on top of the pan.
  • Simmer for another 5–10 minutes, again without stirring, until the stock has reduced and the rice is cooked through.
  • Add a few more PEPPADEW® Peppadrops and a few sprigs of rosemary to the top of the pan before serving.

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