Paella

chicken and pork recipe

1 package of chicken thighs deboned and cut into cubes, with a pound of cut up pork loin, 1 and half medium size onion, 3 cups of rice and 6 cups of chicken broth.

a paella pan is preferable.

to make the broth cut de bone the chicken thighs and use the bones, onions and garlic and sauté in a pot with kosher salt and pepper with a package of goya chicken flavor, add the 6 cups of water cook for 30 min., drain and use the broth for the paella if not use box low sodium chicken broth.

sauté onions on paella pan for 5 min till translucent, add pork cook till slightly golden outside of meat then add chicken and cook the outside only, you do not want to over cook the meat for it will get tough.  Once the meat has been seasoned add the rice and saffron toss to coat the rice add kosher salt and then add your broth with a cup of peas.  Bring it to a boil and cook for 20 min, you may want to cover loosely with tin foil, once you see only a little bit of broth, after 20 min you will cook the last 10 min in a 350 degree oven, serve with Sangria and ENJOY.