Best Paella Panamanian Style Recipes

CHICKEN PAELLA (ARROZ CON POLLO PANAMANIAN STYLE)

Steps:

• Any dutch oven or large sauce pan will do. Heat a tablespoon of oil on medium to high heat and add the chicken, and cook until brown (dont over cook or it will be dry) Take out chicken set aside, in the same pot add another tablespoon oil and put in onions and garlic. Cook over medium heat until transparent. Add the rice and make sure its all coated with the oil so you dont end up with sticky rice. In a separate bowl mix you tomato paste with the water or chicken stock make sure its dissolved completely season the water with a tablespoon of salt for ever cup of water you use, add the liquid to the rice and throw back in the chicken. Put in your olives and the cilantro in as well. Turn flame low and cook until done...and done... a hearty delicious one pot meal!

PAELLA PANAMANIAN STYLE

Steps:

• Cut and fry the chicken well.
• Make a sauce with 1 1/2 onions chopped, 1 1/2 green peppers chopped and 1 1/2 tomatoes cut up.
• Add 1 cup water.
• Cook on a low heat.
• Separately, fry the sausages in small pieces and do the same with the pork chops.
• Boil the lobsters and shrimp and peel them.
• Clean and slice clams and squid.
• Make a sauce with 1 1/2 onions, 1 1/2 green pepper, 1 1/2 tomatoes and liquid from the peas.
• Separate the meat from the bones of all the meat and cook the clams with scallions and parsley.
• Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice.
• Add the liquid the seafoods were cooked in (about 5 cups).
• Add sausage, boneless chicken and pork with its sauce, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce.
• Also add sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.
• Add the peas and olives.
• Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes.
• When ready to serve, decorate with strips of green pepper and olives.