Hoenderpaella

8 servings Prep: 20 mins, Cooking: 1 hr 30 mins
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Poultry

By Food24 November 03 2009
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Ingredients (14)

1.70 kg chicken
45.00 ml olyfolie
2.00 red pepper — chopped
1.00 ui, gekap
80.00 ml vinaigrette — sondroogtamaties,gesnipper
2.00 garlic — finely chopped
150.00 g chorizo — sliced
250.00 ml rice — arborio
280.00 ml hoenderaftreksel
175.00 ml wine — white
15.00 ml tomato purée
2.50 ml paprika
5.00 ml salt and freshly ground black pepper
300.00 ml peas — frozen
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Method:

1. Geur die hoenderporsies met sout en vars
gemaalde swartpeper.


2. Verhit die helfte van die olyfolie in ‘n groot
kastrol en braai die hoenderporsies oraloor tot
goudbruin. Braai slegs ‘n paar stukke op ‘n slag.

3. Braai die soetrissies en uie in dieselfde kastrol
tot sag ? gooi nog olyfolie by indien nodig. Voeg
die knoffel by en roerbraai vir nog ‘n minuut.
Gooi die chorizo en sondroogtamaties by en roerbraai vir ‘n paar minute.


4. Gooi die rys in die kastrol en roer dit totdat
dit oraloor met olie bedek is. Voeg die aftreksel,
wyn, tamatiepuree en paprika by. Verhit dit tot
kookpunt en verlaag dan die hitte.

5. Skep nou die hoenderstukke bo-op die rys. Dis
belangrik dat die rys met vloeistof bedek moet
wees. Laat dit stadig vir 50-60 minute prut of
totdat die rys en hoender gaar is. Roer die ertjies
net voor opdiening by.

Wynvoorstel
‘n Volronde sauvignon blanc is heerlik saam met dié geurige gereg.



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