400 chicken cotado pieces
1 litre of broth of bird
1 tablet of chicken concentrate
12 teaspoon sweet paprika
Saffron a little
2 cloves of garlic
200 ml. olive oil
Salt and pepper
an optional lemon juice
We put the slices of Eggplant in a bowl with water and salt to lose the bitterness.
In a frying pan put half of the oil and sauté the peppers that we cut strips long, sauté and reserve. We dry the eggplants with kitchen paper, put them salt and fry them in the same oil to the peppers. We reserve a dish the peppers and aubergines.
In a pot we put bird broth to heat.
We clean the chicken, so wash.
In the same oil frying peppers and aubergines, artichokes and the youngest we FRY and at the end of set aside on a plate.
Finally FRY well doradito chicken and put it in the pot with the hot broth.
We put in a paella pan with the rest of the oil to heat, sauté the garlic to give flavor to the oil and remove the garlic from the paella pan.
We grate the tomato, put a pinch of salt, pepper, and put it in the paella pan by moving with a spoon of stick so that it does not burn. Add the rice and mix well, add the saffron and paprika. It is time to put the bird stock and chicken. We will be well distributed part of the vegetables we had fried, the acachofas and the youngest.
We cook over high heat 8 minutes, got the fire and leave 7 minutes more fire medium. We put the red pepper and eggplant adorned. Cut the lemon into eight parts and put two in every dish that made the juice who likes.
Let stand for 15 minutes and serve.