INGREDIENTS
- – Hen 1 unit.
- – Hen soup.
- – Rice.
- – Chile.
- – Fungus.
- – Porto.
- – Herbs.
- – Onion.
- – Inexperienced onion.
- – Parsley.
- – Contemporary inexperienced.
- – Olive oil and salt.
- – Lemon peel and juice.
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1.Cook dinner the rice with onion and chili.
Deglaze with port and proceed cooking with some herbs and broth from the identical rooster little by few minutes it asks for liquid. For the broth, brown the bones, onion, garlic and water nicely.
2.End cooking the rice with somewhat cheese, butter and just a few contemporary greens.
3.Then again, in a paella, pot or frying pan make a rooster and mushroom ragout. Brown the rooster and take away it, then brown the mushrooms and take away them. Return every little thing to the warmth with somewhat extra port and tomato sauce. Cook dinner for five/6 minutes. End with somewhat contemporary parsley.
4.Serve the already cooked, very brothy rice in the identical pot, frying pan or paella with the ragú within the center.
5.Make a spicy sauce based mostly on chili with chopped seeds, inexperienced onion, parsley, lemon peel, lemon juice and olive oil. Add to the plating, and it is prepared!.
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