With the arrival of autumn we welcome, also, to the time of mushrooms. For lovers of his collection, from target = _blank rel = NOFOLLOWLA Kitchen of Juani we share this recipe of chicken paella with girgolas and mushrooms, a delight for the palate. This is one of the star dishes of Spanish cuisine during these months of the year, and that is that the mushrooms take special prominence in many of the traditional preparations of this country. Thus, we can use them for the elaboration of cannelloni, croquettes or, as in this case, paella with mushrooms!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chicken paella and mushrooms: |
| 400 grams of rice for paella 2 units of chicken breast 1 roasted red pepper unit 1 Cebollet unit 1 green pepper unit 4 tablespoons of fried tomato soups 2 cloves of garlic 150 grams of girgolas 100 grams of mushrooms. |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, |
Ingredients to make chicken paella and mushrooms:
1. To start preparing rice with mushrooms and chicken, chop the garlic, onion and greenly green pepper. Then, we cut the chicken breasts into small dice, we clean all the mushrooms and reserve everything.
2. We take a paellera and add the garlic with olive oil. We are stirring and before they are golden we incorporate the onion and the green pepper. Once lets note that these ingredients are half doing, add the mushrooms and girgolas. We stir to integrate the ingredients and cook couplely.
3. When we see that the mushrooms are made, we incorporate the chicken and continue to skip. Before the meat is completely, we add the rice distributing it throughout the paellera. Sauté, we pour the fried tomato and the half cup of brandy to give an extra touch of flavor.
4. We cover everything with the vegetable or water broth. Remember: for a cup of rice, we will add three of broth or water. If we see that the liquid evaporates too fast, we can add a little more. We incorporate the spices to give a little more flavor to the mushroom paella.
5. Once lets see that the broth begins to boil, we incorporate the roasted pepper and let everything cook over medium heat for 20 minutes. As the chicken paella and mushrooms are cooking, we try it to see if we must add some salt.
6. When we see that rice with mushrooms and chicken is ready, let it rest to finish absorbing the liquid and serve hot. Spanish cuisine is full of secrets, unique ingredients and delicious dishes. If you want to know other types of paella equally tasty, do not miss the rice recipe with vogue. Bon Appetite!
