Pollo al Limón
Step 1/6
- 475 g chicken thighs
- frying pan
Heat the frying pan and dry-fry the chicken thighs for about 5 minutes to seal them on all sides.
Step 2/6
- 2 red bell peppers
- knife
Deseed and dice the red peppers
Step 3/6
- 300 g paella rice
- 1 tsp smoked paprika powder
Stir the rice, smoked paprika and diced pepper into the chicken. Make sure it’s well combined.
Step 4/6
- 1 chicken stock cube
- 700 ml chicken stock
Add the chicken stock and bring to the boil. Then cover and simmer for 15 minutes, stirring occasionally.
Step 5/6
- 100 g peas
Add the peas and season it to your taste.
Step 6/6
Cook, covered, for another 5 minutes until the rice and chicken are cooked through and no pink meat remains and the stock has been absorbed.
in Berlin