Recipe III Rice with chicken (paella style)

Welcome back!

After the finals and some days of vacation I am back for sharing with you a new recipe that you'll love!

Ingredients por 6-8 hungry people

-1.5 lbs of round rice (not pre-cooked please!)

- 2 pounds of chiken

-1/2 a green pepper

-1/2 a red pepper

- 1 onion

-2 cloves of garlic

-Saffron or colorant

-Olive oil

-Salt

-Pepper 

We start by seasoning de chicken. Salt and pepper.

We add some olive oil to the pan and we are going to cook it both sides until brown,very high heat!. If you don't have the 'paella' pan, don't worry, you can use any wide pan or pot you have.

While the chicken is cooking we can cut the vegetables. Try to make them small chunks so that they are not the protagonists when eating. 

When the chicken is ready, it should have pretty much this color. We put it out of the pan and let it rest. 

We add some extra olive oil and it's the moment for the onion and the garlic. A little bit of salt and we lower the heat. We leave the heat medium until the onion is transparent.

When the onion is transparent, we add the peppers, stir for a while and let it cook for 5 minutes. 

We let them cook and meanwhile we can clean and chop the tomatoes. You can peel them if you want but after cooking them you won't probably notice the difference.  

When the pepper is ready we add the tomato, a little bit of salt and and we let it cook until the water evaporates. 

 When it is approximately like this, it's ready.

Now it's the moment for  adding the rice. You can make the cross if you want, it's the tradition.

We stir it and let it cook for a couple of minutes.

Now we get the water ready, it's going to be twice the amount of water than of rice. You can use a cup (always the same), measure the rice before the water and you will now the proportions. It is better if you add the water already hot because it will take less time to boil.You could also use chicken stock, which will add an extra flavor but with water it will be delicious anyway.
In the last cup of water, we add a tea spoon of colorant and stir properly. You can also use saffron but it is way more expensive although it adds much more flavor so this is your choice.

Maximum heat until it boils, we add a tablespoon of salt. Let it cook like this 5 minutes, lower the heat(it must keep the boil) and put back the chicken and its juices. 

We let it cook for 13 more minutes, we turn the heat off and cover it with a kitchen towel for three minutes. And it is ready!

We serve a dish

And as usual, a closer pic. 

I hope you like it, see you!