Peruvian Paella with Intense Cheese
A twist on the classic Spanish dish with intense, smoky flavors from Peruvian spices and melted cheese on top.
Ingredients
- ●1 cup Uncooked Spanish Ricepreferably Arborio
- ●4 cups Peruvian Chicken Brothhomemade or store-bought
- ●2 tsp Peruvian Aji Amarillo Pepper Pasteadjust to taste
- ●1 tsp Intense Smoked Paprika
- ●1 cup, crumbled Cheese (Queso Fresco or Feta)
- ●2 tbsp Extra Virgin Olive Oil
- ●1.5 lbs, cut into 1-inch pieces Boneless, Skinless Chicken Thighs
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Heat the oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
- 3
Add the rice and cook for 2 minutes, stirring constantly.
- 4
Add the broth, pepper paste, and smoked paprika. Stir to combine.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 6
Stir in the cooked chicken and cook for an additional 5 minutes.
- 7
Transfer to a serving platter and top with crumbled cheese.
- 8
Return to the stovetop and cook over low heat, allowing the cheese to melt and bubble.
- 9
Remove from heat and let rest for 5 minutes before serving.
- 10
Serve immediately and enjoy!