Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
6
- 4tablespoons olive oil
- 550grams boneless skinless chicken thighs, cut into chunks
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 1teaspoons sweet smoked paprika
- 1 tomato, chopped
- 1 pinch saffron threads
- 1 sprig rosemary
- 1.20L chicken stock
- 500grams paella rice
- 250grams fine green beans, trimmed
- 200grams can butter beans, rinsed and drained
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
29% of daily energy intake*
Protein
27.0grams
Fat
17.7grams
Carbs
80.3grams
Sugars
5.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat half the oil in a large, deep frying pan or paella pan, add the chicken and cook for 5-10 minutes until well browned all over. Remove from the pan and set aside.
Step 2 of 3
Add the remaining oil to the pan, stir in the onion and cook for 5 minutes until softened. Add the garlic and paprika and cook for a further 30 seconds. Return the chicken to the pan with the tomato and cook for a couple of minutes until the tomato is pulpy.
Step 3 of 3
Stir in the saffron, rosemary and stock and bring to the boil, then reduce to a simmer, add the rice and beans and stir well. Cook for 15 minutes, adding more water if necessary, until the liquid has been absorbed and the rice is tender. Turn off the heat, cover the pan and leave to stand for 5 minutes, then serve immediately.
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