Geroosterde kippendij met paella stijl rijst
met peterselie, oregano en salami
Dit recept is geïnspireerd op paella, een Valenciaans rijstgerecht. Wist je dat paella traditioneel boven een vuur van hout van de sinaasappelboom gebakken wordt?
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Kippendij
75 gram
Risottorijst
½ stuk(s)
Ui
1 stuk(s)
Knoflookteen
½ stuk(s)
Courgette
1.5 tl
Gerookt paprikapoeder
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
1.5 plak(ken)
Salami
½ stuk(s)
Rode puntpaprika
½ zakje(s)
Gedroogde oregano
1 takje(s)
Verse rozemarijn
Zelf toevoegen
1.5 el
Olijfolie
200 ml
Zoutarme kippenbouillon
1 el
Wittewijnazijn
naar smaak
Peper en zout
Benodigdheden
Instructies
- Preheat the oven to 200°C and prepare the stock.
- Cut the Romano pepper into strips and slice the onion into 8 wedges.
- Slice the courgette into crescents. Crush or mince the garlic.
- Finely chop the salami.
- Discard the rosemary stem and finely chop the leaves.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Transfer the Romano pepper, onion and courgette to a parchment-lined baking sheet.
- Drizzle with olive oil, scatter over the rosemary and season with salt and pepper, then toss well to coat.
- Top with the chicken and coat with half of the oregano. Drizzle with oilve oil and roast in the oven for 10 minutes.
- Add the salami to the vegetables and return to the oven for 13 - 15 more minutes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute.
- Add the rice to the pan and toast the grains for 1 minute.
- Pour in the stock and cook the rice, covered, over low heat.
- The rice is done when the grains are soft but still al dente. This should take around 12 - 15 minutes.
- Add extra water and cook longer if you'd prefer the rice to be less al dente.
- In the meantime, chop the parsley.
- Stir the white wine vinegar into the rice.
- Add the roasted vegetables, salami, smoked paprika and the remaining oregano to the rice. Season to taste with salt and pepper, then mix well to combine.
- Serve the rice on deep plates and top with the roasted chicken.
- Garnish with the parsley.
