Chicken Paella

13 Ingredients

Number of servings

4

2 cloves garlic, crushed
1/2 chorizo, chopped
270grams chicken thigh fillet, cut into 3 pieces each
60grams fresh green beans, cut in half
1 onion, finely chopped
200grams can whole peeled tomatoes, pureed
1 1/2teaspoons ground paprika
2teaspoons rosemary leaves, roughly chopped
600milliliter liquid chicken stock
1 pinch pepper (for seasoning)
2tablespoons olive oil
240grams medium grain white rice (a rounded cup)
1 pinch sea salt ground (to taste)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Heat a paella pan (or large frying pan) over medium-high heat. In a bowl, combine chicken with 1 teaspoon of rosemary and 1 clove of crushed garlic, season generously, toss then add 1 tablespoon of olive oil.

Step 2 of 5

Add the chicken, then cook until well browned on both sides, but not cooked through. Remove the chicken from the pan, add remaining oil, onion, chorizo and remaining garlic then cook on a low heat until ingredients soften and become fragrant for around 6-8 minutes.

Step 3 of 5

Add rice and cook, stirring for 1 minute. Stir in stock, 200g of tomato and the paprika, then add the chicken back in.

Step 4 of 5

Raise the heat and bring to a boil, then lower heat and simmer without stirring, until the liquid starts to disappear below the rice (12-14 minutes). Add the beans and cook until there is nearly no liquid left (3-4 minutes).

Step 5 of 5

Finally, add the remaining rosemary, turn off the heat and leave for 5 minutes until the crust releases. Serve.