Home Appliances
Ingredients
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700ml Chicken Stock ½ Lemon 2 Boneless Chicken Thigh with Skin 15g Garlic 20g Shallots 30g Parsley 100g Cherry Tomatoes 200g Sausage of Choice (Chorizo/Kurobuta/Bratwurst) 350g Paella Rice A Pinch Cayenne Pepper Powder 2 Tablespoons Butter 2 Tablespoons Extra Virgin Olive Oil (with excess for garnishing) |
Methods
1. Cut sausages into 1cm cubes. Cut chicken thighs into smaller pieces.
2. Preheat oven to 200°C with Top and Bottom Heat mode.
3. Blend shallots and garlic to form paste with your Hand Blender.
4. In a medium-sized pan, melt butter. Fry chicken with skin side down for about 5 minutes. Remove when slightly brown, but not fully cooked.
5. In the same pan, add blended paste and sausage cubes. Fry for about 3 to 5 minutes until brown, and fat from sausages released.
6. Add Cayenne pepper powder, Paella rice, cherry tomatoes, olive oil. Toss to coat ingredients with oil. Add chicken stock and bring to boil.
7. Add browned chicken pieces, and continue stirring for about 15 minutes.
8. Cover with lid, and cook in oven for about 15 minutes. Remove lid, and finish with Grill, Large Area mode at Level 3 for another 5 minutes.
9. Chop parsley. Add lemon juice, drizzle olive oil, and top with chopped parsley. Serve and enjoy.
