Chicken paella
9
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Wanna add a different spin? Try substituting the chicken with 750gm of peeled green prawns for a delicious seafood variation.
Ingredients
Dried saffron
½ tsp, soaked in 1 tbs of cold water
Olive oil
1½ tbs
Skinless chicken breast
500 g, diced
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground paprika
2 tsp, (sweet)
Pepper
¼ tsp, (cayenne)
Arborio rice
375 g, (spanish calasparra)
Canned diced tomatoes
400 g
Chicken stock
4 cup(s), (1 litre)
Zucchini
2 large, sliced
Green string beans
150 g, sliced
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Place the saffron in a small bowl. Add 1 tablespoon of water and set aside to soak.
2
Heat 2 teaspoons of the oil in a saucepan over a medium-high heat. Cook the chicken, in 2 batches, for 2-3 minutes or until golden.
3
Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add garlic, paprika and cayenne pepper and cook, stirring, for a further minute or until fragrant. Add the rice and stir to coat the grains in the oil.
4
Add the tomato, stock and saffron mixture. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 15-20 minutes or until the rice is almost tender.
5
Add the zucchini, beans and chicken and cook for a further 5-10 minutes or until the vegetables are tender. Stir through the parsley and season with salt and pepper.
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