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Halal Valencian Paella with Chicken and Vegetables

Name: Halal Valencian Paella with Chicken and Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 portions
Ingredients: 500 g chicken cut into pieces; 300 g paella rice (or short-grain rice); 750 ml halal chicken broth; 4 tablespoons olive oil; 1 red bell pepper; 2 grated ripe tomatoes; 3 cloves minced garlic; 1 chopped onion; 100 g frozen peas; 100 g cut green beans; 1 teaspoon sweet paprika; 1/2 teaspoon turmeric or food coloring (optional); to taste salt and pepper; 1 fresh rosemary sprig

Ah, paella! Just the name evokes sun-drenched streets of Valencia and laughter around a friendly table. This halal version, with tender chicken and colorful vegetables, keeps all the generosity of the original. Imagine capturing the scent of saffron (here replaced by turmeric for an equally intoxicating perfume) and paprika blending with olive oil. Each grain of rice absorbs that flavorful broth, while peas and green beans add a fresh touch. It's a dish to share, to live, with those coveted crispy bits at the bottom. You'll see, it's simple and your kitchen will smell like Spain!

65 min(prep 20 + cook 45)

6 servings

kcal

Ingredients

chicken cut into pieces500 g
paella rice (or short-grain rice)300 g
halal chicken broth750 ml
olive oil4 tablespoons
red bell pepper1
grated ripe tomatoes2
minced garlic3 cloves
chopped onion1
frozen peas100 g
cut green beans100 g
sweet paprika1 teaspoon
turmeric or food coloring (optional)1/2 teaspoon
salt and pepperto taste
fresh rosemary sprig1

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
In a large skillet (or paella pan), heat the olive oil over high heat. Brown the chicken pieces on all sides, then remove and set aside.
2
In the same skillet, sauté the onion and garlic until translucent. Add the bell pepper strips and green beans, and sauté for 3 minutes.
3
Add the grated tomatoes, paprika, turmeric (if using), salt, and pepper. Simmer for 5 minutes, stirring.
4
Return the chicken to the skillet, pour in the hot broth, and bring to a boil. Sprinkle the rice evenly, stir well, then reduce the heat to medium-low.
5
Scatter the peas on top, place the rosemary sprig, and do not stir again. Cook uncovered for about 18-20 minutes until the rice is tender and the liquid is absorbed.
6
Turn off the heat, cover with a clean cloth, and let rest for 5 minutes. Serve directly from the pan with lemon wedges.

#paella #cuisine espagnole #poulet #riz #halal #facile #valencienne

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