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Chicken and Mushroom Paella

Rating
Difficulty	Easy
Preparation Time	1 hour
Category

INGREDIENTS

1 – 370 grams	Angel Krem Queso
¼ kilo	chicken breast or thigh fillets, cut into chunks
¼ tsp	salt
2 tsp	minced garlic
½ cup	halved button mushrooms
¼ cup	chopped onion
¼ tsp	dried thyme, rubbed
1 cup	short-grained rice
1 tsp	paella seasoning
2 tbsp	white wine
1 cup	chicken broth
¼ cup	green peas
1	hard cooked egg, cut into wedges
Pinch of	ground black pepper

PROCEDURE

Heat half of olive oil in a large paellera or fry pan. Add chicken chunks and cook until it lightly browned. Season with salt and pepper. Add garlic and mushrooms. Cook for another minute or until aromatic. Remove from pan and set aside.
In the same pan, add remaining olive oil. Sauté onion then add thyme, rice and paella seasoning. Add wine and stir well to deglaze pan. Gradually pour Angel Krem Queso and broth alternately with occasional stirring. More broth may be added until desired doneness of rice is achieved.
Adjust taste with salt and pepper. Stir in green peas and remove from heat. Decorate with sliced eggs.

FEATURED PRODUCT

Angel Kremqueso

OTHER RECIPES

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