Chicken Paella

Chicken Paella

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Method

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

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

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

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

Reviews

Description

Method

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

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

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

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

Reviews

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