Paella with chicken
Chicken stock cube(s)
2 cube(s), 900ml
Calorie controlled cooking spray
Chicken breast, skinless, raw
Brown Rice, dry
3 teaspoons, level
1 can(s), large
Peas, fresh or frozen
1 sprig(s), fresh
- Put the stock and saffron in a large saucepan over a high heat and bring to the boil. Remove from the heat, cover and keep warm.
- Heat a large, deep, nonstick frying pan over a medium-high heat and mist with cooking spray. Add the chicken and stir fry for 3-4 minutes until just browned, then transfer to a plate.
- Reduce the heat and mist the pan with cooking spray again. Add the onion, red pepper and garlic, and cook, stirring, for 3 minutes until they are softened, then add the rice and paprika. Stir and cook for 1 minute, then add the tomatoes and half the stock. Bring to a simmer, season to taste and cook for 20 minutes, stirring occasionally.
- After 20 minutes, add the chicken, peas and half of the remaining stock. Cook for a further 10 minutes, adding more of the remaining stock if it seems too dry. Test to check that it’s cooked. Once cooked, stir through the parsley and serve the paella with lemon wedges.