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Quick & Easy Chicken Paella

Quick & Easy Chicken Paella

Serves: 4

Ingredients:

  • 600g chicken breast, thinly sliced
  • 400g can diced tomatoes
  • 3 tbsp extra-virgin olive oil
  • 1 onion, diced
  • 1 tbsp garlic minced
  • 1.5 C capsicums thinly sliced (approx. 2)
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp smoked paprika
  • 1/4C chopped flat-leaf parsley
  • 1 tbsp lemon juice
  • 1.5 C (330g) Calasparra (or Arborio) rice
  • 3 C reduced-salt chicken stock
  • 1 C frozen peas
  • 1/2 C black olives, pitted
  • Lemon wedges, to serve

Method:

  1. In a large pan heat 2 tbsp of oil. Cook chicken for 15 minutes until browned. Once cooked, set chicken aside.
  2. Add remaining 1 tbsp of oil to the pan. Sauté chopped onions and garlic until translucent. (Approx. 5-7 minutes)
  3. Add capsicum and olives to the pan. Sauté for 4-6 minutes or until tender.
  4. Stir in dry rice. Cook on high for 5 minutes.
  5. Add in stock, tomatoes, salt, pepper, paprika, lemon juice and cooked chicken. Stir and bring to a boil, then lower heat and simmer for 20-30 minutes uncovered, or until rice is cooked.
  6. Once rice is cooked, stir in frozen peas and parsley.
  7. Serve with lemon wedge and enjoy!

 

Click here to download recipe PDF

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