CHICKEN PAELLA
-3 Quarter Chicken Legs(cut apart into leg & thigh)
-1 Cup Water
-2 Tablespoons Chicken Bouillon
-1/4 Teaspoon Saffron or Goya Sazon Packet With Saffron
-2 Oz Turkey Pepperoni or Spanish Chorizo/Pepperoni/Hard Salami(small diced)
-2 Oz Red & Green Bell Pepper(small dice)
-3 Oz Yellow Onion(small dice)
-2 Cloves Garlic(minced)
-4 Oz Roma Tomatoes(chop)
-2 Rosemary SPRIG
-2 Oz Frozen Peas
-4 Oz Arboro or Short Grain Rice
– As Needed Olive Oil
– As Needed Kosher Salt & Fresh Cracked Black Pepper
*IN SAUCE PAN ADD WATER WITH CHICKEN BOUILLON AND SAFFRON(LOW MEDIUM HEAT LET STEEP)
* BROWN CHICKEN SKIN SIDE DOWN FIRST
* TAKE OUT CHICKEN PUT ALL VEGGIES & TURKEY PEPPERONI(SWEAT)
* ADD TOMATOES(SWEAT)
* ADD RICE(MIX ALL INGREDIENTS)
* ADD SAFFRON STOCK
* ADD CHICKEN BACK SKIN SIDE DOWN
* ADD ROSEMARY SPRIG IN THE MIDDLE
* COVER WITH LID LET SLOW COOK(TILL CHICKEN IS DONE & WATER COOKS OUT)
* 5 MINUTES BEFORE DONE ADD FROZEN PEAS & COVER BACK
* TAKE OF HEAT LET SIT 15 MINUTES & SERVE
TORTILLA ESPANOLA
NON STICK PAN
-8 Oz Yukon Gold(peel & cut 1/4 rounds)
-6 Large Eggs
-1/4 Cup Yellow Onion(small diced)
– As Needed Olive Oil
– As Needed Kosher Salt & Fresh Cracked Black Pepper
* LOW HEAT, HEAT UP PAN & THEN ADD OLIVE OIL
* ADD POTATOES(LET COOK TILL TENDER)
* ADD ONIONS(SWEAT)
* EGG WHISK(TILL YOU SEE NO WHITE & FROTHY)
* ADD KOSHER SALT & FRESH CRACKED BLACK PEPPER
* ADD POTATOES & ONION IN WHISKED EGGS
* ADD MORE OLIVE OIL IN SAME PAN
* PUT EGG MIX IN(LET COOK ON LOW & SLOW HEAT TILL EGG IT COOKED JUST SLIGHTLY UNDER ON TOP)
* GET A PLATE THAT CAN COVER PAN & COVER OVER PAN & FLIP ON PLATE OVER THE SINK THE OMELET ON PLATE
* ADD MORE OLIVE OIL IN PAN
* SLIDE OMELET BACK IN PAN & LET OTHER SIDE COOK
* SLIDE BACK ON PLATE
* SLICE & SERVE
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