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Tomato & chicken paella
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Healthy, low-fat paella recipe: simple and delicious!
Ingredients:
  • 9.20 gm olive oil
  • 6 (about 600g) chicken thigh fillets, excess fat trimmed, halved
  • 1 large red onion, halved, cut into thin wedges
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 330g (1 1/2 cups) arborio rice
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 2.50 gm ground smoked paprika
  • Large pinch of saffron threads
  • 1L (4 cups) chicken style liquid stock
  • 125ml (1/2 cup) water
  • 1 x 300g pkt frozen broad beans, thawed, peeled
  • 150g (1 cup) frozen baby peas
  • 20.00 ml fresh thyme leaves
Instructions:
  • In a 30cm non-stick paella pan or frying pan, heat the oil over medium heat. Add the chicken and cook for 5 minutes, flipping occasionally, until lightly browned. Transfer the chicken to a plate.
  • Sauté the onion, capsicum, and garlic in the pan until softened. Stir in the rice, tomato, paprika, and saffron until combined. Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes without stirring.
  • Combine the chicken with the rice mixture and cook for 10 minutes until most of the liquid is absorbed. Add water, broad beans, peas, and thyme. Cover and cook for an additional 5 minutes until the rice is tender and all the liquid is absorbed.
  • Season the paella with a sprinkle of salt and pepper, then plate and serve.

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