Chicken & vegetable paella
Calorie controlled cooking spray
Chicken breast, skinless, raw
2 medium, thinly sliced
1 medium, roughly chopped
1 medium, deseeded and roughly chopped
1 medium, finely chopped
1 tablespoon(s), level, smoked
Paella rice, uncooked
300 g, uncooked
1 can(s), large, chopped
Chicken stock cube(s)
1 cube(s), to make 1 litre stock
2 tablespoon(s), finely chopped, to serve
1 medium, halved, to serve
- Put a large nonstick frying pan or wok over a high heat and mist with cooking spray. Add the chicken and cook, stirring, for 3 minutes until golden. Reduce the heat to medium, then add the onion, pepper, carrot and paprika and cook for a further 2 minutes.
- Add the rice and thyme sprigs, then stir in the chopped tomatoes and stock and season well. Simmer for 15-20 minutes, stirring occasionally, until the rice is cooked through.
- Scatter over the parsley and serve with the lemon halves on the side for squeezing over.