Chicken Paella by Jane Lee

Chicken Paella by Jane Lee

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Chicken Paella (for 2 pax) by Jane Lee

PART A
Boneless Chicken Thigh x 2 pieces
(You may cut into chunks)...
Season with salt and pepper

PART B
1 cup of Paella rice (I used Japanese Rice) wash & drained

PART C
1/2 cup corn
1 punned of chestnut mushrooms
1/2 red bell peppers sliced to big pieces
1/2 yellow onions
1 Clove grated garlic or chopped garlic
2 slices of turkey ham or any bacon
2 pieces of chicken sausages

PART D
Saffron x 0.5grams
Boiled water x 530grams
- soak the saffron in d hot water while u prepare the rest of the ingredients.

STEP 1
Pan seared the chicken. Skin side down and till both sides turn brown. It will take about 5-7min on each side. Once brown leave it a side to rest. Leave the chicken oil in the pan.

STEP 2
Now preheat the oven at 200deg up/down with the casserole at the bottom rack.

STEP 3
- Put the cut big strips of turkey bacon and sausages till lightly brown.
- Add in the chopped onions and garlic stir together till lightly soft.
- add in the corn bits and further stir fry
- add in the drain rice
- stir fry all till all well combined and till u can see the rice is lightly half transparent.
- add in salt and pepper for season (partial)
- final add in the saffron water into the pan and give a stir till lightly boil then off the heat.

STEP 4
Pour everything into the heated up casserole, place the Chicken skin side up in between the rice and bake for 25-30min with the rack on. Last 10min remove the rack and bake it on the oven base directly so to give a roasty or lightly burn on the paella.

NOTE:
1. U may replace the corn with green peas or add in other vegetables on your own preference.
2. Chicken sausages is optional
3. Saffron one box is 1g which has many strengths so I used 0.5grams
4. U may use chicken broth