Description
Easy, tasty and unusual!
Ingredients
-
Onion
2 piece
-
Garlic
3 tooth
-
The pie
300 g
-
Salt
1 tsp
-
Tomato
1 piece
-
Pepper
2 piece
-
Figure
1 cup
-
Green peas
0.5 can
-
Corn
0.5 can
-
Chickpeas
2 Tbsp
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Broth
500 g
-
Vegetable oil
3 Tbsp
Cooking
chicken hearts wash, remove the film and cut the unwanted parts, cut in half, and again wash well, set aside while
onions clean, shred and fry in hot oil in a wok
peel the garlic, wash, finely chop and add to the onions
tomatoes cut crosswise and pour the boiling water for 1-2 minutes, drain off water, remove skins
when the onions become transparent and lightly browned
add to it the hearts, salt
stir and continue to fry
at this time, cut into cubes bell pepper and tomato without skin
rice wash thoroughly
when the hearts as moisture evaporates and they are lightly browned, add to the pan rice
stir and continue to fry (stirring occasionally) for 10-15 minutes on low heat
now add tomato and bell pepper
gently stir, simmer for 5-7 minutes
pour the broth to cover the rice, allow to boil
cover with a lid and simmer on low heat for 10 minutes, stirring every 3 minutes
corn
and peas washed
add to paella, stir
chickpeas are also clean, my
add to the pan
cover with a lid and simmer for another 5 minutes, turn off heat, give a little stand, not opening
and serve
Bon appetit!!!
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