Chicken paella
6
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
This is the kind of special meal you would enjoy in a restaurant, but it’s really easy to make at home and low in SmartPoints
Ingredients
Chicken stock cube(s)
2 cube(s)
Saffron Threads
0.5 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
400 g
Onion
1 medium
Red pepper
1 medium
Garlic
2 clove(s)
Brown Rice, dry
300 g
Paprika
3 teaspoon(s), level
Tinned Tomatoes
400 g
Peas, fresh or frozen
120 g
Parsley, fresh
3 sprig(s), fresh
Lemon
1 medium
Instructions
1
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.
2
Heat a large, deep, non-stick 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.
3
Reduce the heat and mist the pan with cooking spray again. Add the onion, red pepper and garlic, then 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.
4
After 20 minutes, add the chicken, peas, and half the remaining stock. Cook 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.
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