INGREDIENTS
- – Leg thigh minimize into cubes 2 items.
- – Breast 1 unit.
- – Chopped garlic 5 cloves chopped.
- – Jalapeno pepper 1 unit
- – Celery 2 stalks.
- – Crimson onions 2 items.
- – Saffron strands 1 or capsule 2.
- – Crushed tomato 200 g.
- – Crimson bell pepper 1 unit in brunoise.
- – Inexperienced bell pepper in brunoise.
- – Angel hair 500 g.
- – Chopped parsley.
- – Peas 100 g (if frozen, soak in scorching water).
- Alioli:
- – 1 poached egg.
- – Olive Oil 1/4 L.
- – Chopped garlic c/n.
- – Dijon mustard 1 tbsp.
- – Salt and pepper to style.
- – Lemon juice 1 unit.
CHICKEN FIDEUÁ just like the traditional paella however as a substitute of rice with noodles! Do this scrumptious dish following the recipe under
PROCEDURE:
1. For the noodles, warmth a frying pan and brown the damaged noodles with a bit of oil and take away. Or place on a plate and ship to the oven.
2. In a scorching paella pan with olive oil, brown the rooster, season with salt and pepper and as soon as golden, take away them and put aside.
3. Return the paella pan to the new warmth with extra olive oil, brown the garlic, then add the onion together with the celery and chili, sauté for a couple of seconds and add the inexperienced and purple pepper, sprinkle with the saffron strands and add the tomatoes. concassé, season with salt and pepper, combine and cook dinner on most warmth for five minutes.
4. Then add the rooster, the toasted noodles and canopy with the broth, season with salt and pepper and cook dinner over low warmth for roughly 10 minutes.
5. Sprinkle the fideuá with chopped parsley and sauce with the aioli.
