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ENTAJ chicken Spanish Paella

ENTAJ chicken Spanish Paella

6 persons per serving
Preparation time: 45 minutes


ENTAJ Chicken sausages 200 g
Diced ENTAJ chicken (with bones or boneless) 500 g
Onion 1
Garlic 2-4 cloves
Saffron   ½ tsp
Rice (small grain) 2 cups
Chicken broth 3 cups (750 ml)
Pepper powder ½ tsp
Paprika  2 tsp

Bay leaves  2
Corn kernels ½ cup
Green peas ½ cup
Olive oil 4 tbsp (60 ml)
Kidney beans  ½ cup

Red sweet pepper ½ cup
Cherry tomatoes 20
Chopped parsley
Salt and pepper (as desired)

How to prepare it:

• Cut the onion into strips and mash the garlic.
• Add the saffron to the chicken broth in a pot and heat it.
• In a large saucepan, heat a tablespoon of olive oil and fry the chicken, then fry the sausages and put them aside.
• Add the remaining oil to fry the onions until they become pink. Add the garlic and rice and stir to wrap the rice with oil.
• Add salt, pepper, bay leaves, paprika and hot chicken broth; cook them for 10 minutes .
• Add corn, peas, chicken, kidney beans, red peppers, tomatoes and sausages.
• Cook the mixture for 35 minutes until the rice absorbs the liquid and becomes soft. Then add the chopped parsley and paprika.
• Serve the chicken on top of the paella rice.

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