Chicken & vegetable paella
8
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This classic entertaining dish is perfect for sharing, or simply enjoying on a weekend with the family.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
2 medium, thinly sliced
Red onion
1 medium, roughly chopped
Red pepper
1 medium, deseeded and roughly chopped
Carrots, raw
1 medium, finely chopped
Paprika
1 tablespoon(s), level, smoked
Paella rice, uncooked
300 g, uncooked
Thyme, Fresh
2 sprig(s)
Tinned Tomatoes
1 can(s), large, chopped
Chicken stock cube(s)
1 cube(s), to make 1 litre stock
Parsley, fresh
2 tablespoon(s), finely chopped, to serve
Lemon
1 medium, halved, to serve
Instructions
1
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.
2
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.
3
Scatter over the parsley and serve with the lemon halves on the side for squeezing over.
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