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Recipe

Aztec Paella

45 mins
Half
8
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A rich recipe to prepare an Aztec-style paella with chorizo, chile poblano and paella-style rice.
Learn more about Pablo Laris

Ingredients

6 portions
  • 100 grams chicken
  • 80 grams sausage
  • 3 poblano peppers
  • 1 onion
  • 3 tomatoes
  • 2 red peppers
  • 1 clove garlic
  • 1 teaspoon black pepper
  • 1 tablespoon yellow food color
  • 500 grams rice
  • 1/2 teaspoons salt

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.

TIPS

To make the traditional paella, you can change the yellow dye for a teaspoon of saffron.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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