Ingredients

  • 320 g of rice
  • 1 boneless chicken thigh without skin
  • 75 g of butter beans
  • 150 g of green beans
  • 1 L of Valencian Paella broth ANETO
  • Olive oil
  • Sea salt
Valencian rice

DIRECTIONS STEP BY STEP

  • 1 - Valencian rice

    01.

    Cut the chicken into cubes and brown them ina paella dish with a little oil and a pinch of salt, until golden brown. Remove and reserve. Wash and slice the green beans and sauté with the butter along with the butter beans.

  • 2 - Valencian rice

    02.

    Add the rice and sauté for about 4 minutes until it is pearly in color. Add the chicken and the ANETO stock. Stir gently and cook for around 17-19 minutes. Before eating allow the rice to rest for 3 minutes before serving. Enjoy it!

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