Paella Style Rice with Chicken in Wok

Name: Paella Style Rice with Chicken in Wok
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 Servings
Ingredients: 1 container rice; 4 filetes boneless chicken thigh; 1 piece green pepper; 2 piece tomatoes; 1 clove garlic (optional); Extra virgin olive oil; 2.5 vasos water; Spices: paella preparation with saffron, oregano, coarse salt and black pepper

Main course

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Paella Style Rice with Chicken in Wok is ready in 40 min and yields 3 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rice with chicken, inspired by paella but cooked wok-style, is a simple and tasty recipe that I often prepare. Tender chicken and green pepper combine with rice, creating a unique and comforting dish. The paella spice mix, with its hint of saffron, gives it an unmatched aroma and flavour. Ideal for a quick weekday meal or to surprise your guests with a different dish. Dare to try this delicious variation!

Ingredients (8 ingredients)

1 container rice
4 filetes boneless chicken thigh
1 piece green pepper
2 piece tomatoes
1 clove garlic (optional)
Extra virgin olive oil
2.5 vasos water
Spices: paella preparation with saffron, oregano, coarse salt and black pepper

Preparation (6 steps)

Prepare the chicken

Cut the 4 boneless chicken thigh fillets into strips. In a frying pan, sauté the chicken with a drizzle of extra virgin olive oil, a touch of oregano, coarse salt and freshly ground black pepper to taste until golden brown. Set aside.

Sauté the green pepper

Cut 1 green pepper into julienne strips. Add the green pepper to the pan where the chicken was cooked and sauté until it begins to become tender. Set aside together with the chicken.

Chop the tomato and garlic

Thermomix® Setting

5 sec/Speed 5

Put 2 tomatoes and 1 clove of garlic (optional) in the Thermomix bowl. Chop for 5 seconds/speed 5.

Cook the sofrito

Add the chopped tomato to the chicken and pepper in the pan, along with half a teaspoon of paella preparation with saffron. Mix and cook over medium heat for 5 minutes, stirring constantly.

Add the rice

Pour 1 glass of rice into the pan and sauté for 2 minutes over medium heat, mixing all the ingredients well.

Add the water and cook

Pour 2 and 1/2 glasses of water into the pan, mix a little to distribute and let it cook over low heat for 15 minutes, or until the water is completely reduced. Let it rest for a few more minutes before serving.