A rich recipe to prepare an Aztec-style paella with chorizo, chile poblano and paella-style rice.
Learn more about Pablo Laris
Ingredients6 portions
Preparation
Sauté chicken and sausage in a large pan or pot.
Toast the pobloanos chiles in a comal and skin them.
Add the chiles, onion, tomato, peppers, garlic and black pepper to the pot with the chicken and chorizo.
Dissolve the coloring in half a cup of hot water and add to the preparation.
Once the vegetables and meat are cooked, add the rice little by little between the different spaces.
Incorporate all the rice add the salt, cover and let cook 10 minutes.
Check that the liquid has been absorbed and the rice is ready.
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