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Chicken paella
Chicken paella
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Try this delicious and healthy low-fat chicken dish for a quick and satisfying weeknight dinner!
Ingredients:
  • 800g chicken thigh
  • 10.00 gm smoked paprika
  • canola oil spray
  • 200.00 gm arborio rice
  • 510.00 gm salt reduced chicken style liquid stock
  • 410g can chopped tomatoes with tomato paste and roasted capsicum
  • 250.00 ml frozen peas
Instructions:
  • In a bowl, combine chicken and 2 teaspoons of paprika. Season with salt and pepper and toss well. Spray a large, deep frying pan with oil and heat over medium heat. Add the chicken and cook each side for 5 minutes until browned. Transfer to a plate, cover to keep warm.
  • Take the pan off the heat and give it a quick spray of oil before placing it back on medium heat. Stir in the rice and the rest of the paprika to coat evenly. Pour in half of the stock and bring it to a boil. Lower the heat to a simmer, continue stirring for 5 minutes until the stock is almost absorbed. Mix in the tomato and the rest of the stock. Add the chicken back to the pan, cover, and cook for 15 to 18 minutes until the stock is almost absorbed.
  • Add peas to the mixture and cook without a lid for 3 to 5 minutes until the rice is tender. Serve.

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