Hacer esta Paella de Pollo es más fácil si usas una cacerola u olla, además va a capturar todo el sabor tradicional de la clásica paella española.
15 mins. to Prepare
35 mins. Cooking Time
0 mins. Standing Time
50 mins. Total
HEAT oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.
COMBINE water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.
FOR FREEZE AHEAD:
PREPARE as above. Cover; freeze for up to 4 months.
PREHEAT oven to 350° F.
BAKE for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.
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