Chicken Paella

Chicken Paella

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Chicken Paella (GF, DF, NF)

Ingredients

  •       10ml virgin olive oil
  •       ¼ onion, finely chopped
  •       ½ red pepper, diced
  •       1 garlic clove, crushed
  •       1 diced chicken breast
  •       2 pinches of paprika
  •       50g brown rice
  •       2 tomatoes, de-seeded and cut into quarters
  •       250ml water
  •       1 vegetable stock cube
  •       Pinch of dried chilli flakes
  •       100g cooked cocktail prawns
  •       2 spring onions, finely sliced

Method

  1. Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute.
  2. Then lower the heat and cook, covered, for around 10 minutes or until softened.
  3. Add the garlic and cook for 1 minute.
  4. Increase the heat and sauté the diced chicken for 2 to 3 minutes or until the chicken turns white.
  5. Add the paprika and the rice and cook gently for 2 minutes.
  6. Meanwhile, pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved.
  7. Add the chopped tomatoes and stock to the pan.
  8. Give it a quick stir and add the chilli flakes.
  9. Cover and cook over a low heat for 12–15 minutes or until the rice is tender.
  10. Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.

Nutrition

Chicken Paella (GF, DF, NF)

Ingredients

  •       10ml virgin olive oil
  •       ¼ onion, finely chopped
  •       ½ red pepper, diced
  •       1 garlic clove, crushed
  •       1 diced chicken breast
  •       2 pinches of paprika
  •       50g brown rice
  •       2 tomatoes, de-seeded and cut into quarters
  •       250ml water
  •       1 vegetable stock cube
  •       Pinch of dried chilli flakes
  •       100g cooked cocktail prawns
  •       2 spring onions, finely sliced

Method

  1. Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute.
  2. Then lower the heat and cook, covered, for around 10 minutes or until softened.
  3. Add the garlic and cook for 1 minute.
  4. Increase the heat and sauté the diced chicken for 2 to 3 minutes or until the chicken turns white.
  5. Add the paprika and the rice and cook gently for 2 minutes.
  6. Meanwhile, pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved.
  7. Add the chopped tomatoes and stock to the pan.
  8. Give it a quick stir and add the chilli flakes.
  9. Cover and cook over a low heat for 12–15 minutes or until the rice is tender.
  10. Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.

Nutrition

Reviews

Description

Chicken Paella (GF, DF, NF)

Ingredients

  •       10ml virgin olive oil
  •       ¼ onion, finely chopped
  •       ½ red pepper, diced
  •       1 garlic clove, crushed
  •       1 diced chicken breast
  •       2 pinches of paprika
  •       50g brown rice
  •       2 tomatoes, de-seeded and cut into quarters
  •       250ml water
  •       1 vegetable stock cube
  •       Pinch of dried chilli flakes
  •       100g cooked cocktail prawns
  •       2 spring onions, finely sliced

Method

  1. Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute.
  2. Then lower the heat and cook, covered, for around 10 minutes or until softened.
  3. Add the garlic and cook for 1 minute.
  4. Increase the heat and sauté the diced chicken for 2 to 3 minutes or until the chicken turns white.
  5. Add the paprika and the rice and cook gently for 2 minutes.
  6. Meanwhile, pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved.
  7. Add the chopped tomatoes and stock to the pan.
  8. Give it a quick stir and add the chilli flakes.
  9. Cover and cook over a low heat for 12–15 minutes or until the rice is tender.
  10. Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.

Nutrition

Chicken Paella (GF, DF, NF)

Ingredients

  •       10ml virgin olive oil
  •       ¼ onion, finely chopped
  •       ½ red pepper, diced
  •       1 garlic clove, crushed
  •       1 diced chicken breast
  •       2 pinches of paprika
  •       50g brown rice
  •       2 tomatoes, de-seeded and cut into quarters
  •       250ml water
  •       1 vegetable stock cube
  •       Pinch of dried chilli flakes
  •       100g cooked cocktail prawns
  •       2 spring onions, finely sliced

Method

  1. Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute.
  2. Then lower the heat and cook, covered, for around 10 minutes or until softened.
  3. Add the garlic and cook for 1 minute.
  4. Increase the heat and sauté the diced chicken for 2 to 3 minutes or until the chicken turns white.
  5. Add the paprika and the rice and cook gently for 2 minutes.
  6. Meanwhile, pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved.
  7. Add the chopped tomatoes and stock to the pan.
  8. Give it a quick stir and add the chilli flakes.
  9. Cover and cook over a low heat for 12–15 minutes or until the rice is tender.
  10. Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.

Nutrition

Reviews

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