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Egg Paella with Greens and Chicken

August 22, 2020

Egg Paella with Greens and Chicken

Egg Paella with Greens and Chicken


1/4 x  cup olive oil
1/2 x pound of chorizo cut into cubes
8 x chicken breast
a pinch of salt and pepper
1 x onion cut to small cubes
6 x garlic cloves diced
4 x  tablespoons of parsley diced
1 x tomato sliced thinly
1 x tablespoon tomato paste
2 x cups cooked rice
3 x bay leaves cut thinly
1 1/2 x tablespoons rosemary diced
1x tablespoon sage cut thinly
1/2 x  teaspoon saffron powder
1/2  x teaspoon smashed red pepper
6 x cups chicken stock or broth
1 x cup roasted red peppers thinly cut
8 - 10 x eggs


Prepare all the ingredients and preheat the pan with olive oil for a few minutes. Put the onion, garlic, pepper, tomato, chorizo, and rice for 3 minutes. Boil the chicken with the stock and remove the chicken have it rest for a while. Beat the eggs lightly and heat again the pan pour on the egg and mix very well for another 8 minutes to cook. Add the chicken, the broth, and tomato to the main ingredients and cook for another 5 to 10 minutes or until cooked. Sprinkle some salt, pepper, and saffron powder to taste. Garnish with rosemary, parsley, and bay leaves. Serve and enjoy.

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