Ingredients
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1 kg Chicken Thighs, deboned
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1 pack Clara Olé Barbeque Marinade - Hickory
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30 ml La Española Pure Olive Oil
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20 g Prepared Annatto Paste
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100 g Chorizo Sausage, cut into julienne strips
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30 g Medium Red and Green Bell Pepper, cut into julienne strips
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20 g White Onion, chopped
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2 liter Water
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1 pack San Remo Risoni Pasta
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60 g Tomato, wedges
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10 g Spring Onion, thinly sliced
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for garnish Lemon Wedges
Directions
Steps
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1
Done
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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. |
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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. |
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5
Done
|
Add the San Remo Risoni Pasta. Stir until its fully moist. |
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6
Done
|
Transfer the risono mixture in a paella pan. |
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7
Done
|
Arrange the grilled chicken pieces, chorizo, and tomatoes on top of the risoni. |
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8
Done
|
Make sure the pieces are spaced well. |
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9
Done
|
Bake uncovered for 15-20 minutes or until the risoni is done. |
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10
Done
|
Remove the paella from the oven and let stand for 5 minutes. Garnish with the spring onion, slices of lemon and serve. |
