Raúl Pérez Los Arrotos Del Pendón Recipe

Preparation

1. 1

   Prepare the Ingredients

   Start by gathering all the ingredients. Chop the onion, bell pepper, and tomatoes. Mince the garlic. Slice the chorizo and cut the chicken thighs into bite-sized pieces.

2. 2

   Sauté Aromatics

   In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until the onion is translucent. Then, add the minced garlic and sauté for another minute.

3. 3

   Cook Chicken and Chorizo

   Add the diced chicken thighs and sliced chorizo to the pan. Cook for about 8-10 minutes until the chicken is browned on all sides.

4. 4

   Add Rice and Spices

   Stir in the rice, paprika, saffron, salt, and black pepper, mixing well to coat the rice with the oils and spices. Cook for 2 minutes.

5. 5

   Add Broth and Tomatoes

   Pour in the chicken broth and add the chopped tomatoes. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes.

6. 6

   Add Peas

   After 20 minutes, stir in the frozen peas, cover again, and cook for an additional 5 minutes until the rice is tender and the liquid is absorbed.

7. 7

   Rest and Serve

   Remove the pan from heat and let it rest, covered, for about 5 minutes. Fluff the rice with a fork before serving. Serve with lemon wedges on the side.