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This recipe for CHICKEN PAELLA, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 26, 2008


4 Chicken legs and thighs
4 Tomato
4 tbls Olive Oil
1 Large Chopped Onion
1 Clove Garlic Crushed
1 tsp ground Turmeric
4 oz Chorizo Sausage or Smoked Ham
8 oz or 1 cup long grain rice
1 Pint or 2-1/2 cups stock
1 Chopped red pepper
1 Cup frozen peas
Salt and Pepper

Preheat the oven to 180 / Gas mark 4

Cut Chicken legs in half
Plunge Tomatoes in boiling water for 30 Seconds
Then refresh in cold water, peel away skins
remove seeds and chop flesh

Heat oil in large flameproof dish or Pan
Brown Chicken on both sides
add Onion and Garlic
Stir in Turmeric cook for 2 minutes

Slice Sausage or diced Ham add to pan with Rice and stock
Bring to the boil season to taste and bake for 15 - 20 minutes

Remove from Oven and add Chopped Tomatoes
and chopped Red Pepper and peas, return to oven For a further 15 Mins or until Chicken is tender and rice has absorbed stock

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Less than 1 hour




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