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Smoky Chicken Paella

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Smoky Chicken Paella

Cuisine:
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Preheat oven to 200 Celsius.

    2
    Done

    In a bowl, mix together deboned chicken thighs and Clara Ole Hickory Barbecue Marinade. Place chicken in the chiller. After 30 minutes, turn the meat and let it sit for another 30 minutes.

    3
    Done

    After marinating the chicken, skewer the meat and cook over a hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat. Set aside.

    4
    Done

    In a frying pan, use the infused olive oil to sauté the chorizo until its brown in color. Take out the cooked chorizo and set aside. In the same pan, saute garlic, red & green bell pepper and add water. Add in Lee Kum Kee Chicken Soup Base. Let it boil.

    5
    Done

    Add the San Remo Risoni Pasta. Stir until its fully moist.

    6
    Done

    Transfer the risono mixture in a paella pan.

    7
    Done

    Arrange the grilled chicken pieces, chorizo, and tomatoes on top of the risoni.

    8
    Done

    Make sure the pieces are spaced well.

    9
    Done

    Bake uncovered for 15-20 minutes or until the risoni is done.

    10
    Done

    Remove the paella from the oven and let stand for 5 minutes. Garnish with the spring onion, slices of lemon and serve.

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