Preparation time is 15minutes
Cook time is 2hours 20minutes
Total time is 2hours 35minutes
Serve is for 4 people
Estimated cost per serve is 6.88 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 800grams chicken thighs, cut into large cubes
- 1 yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 300grams paella rice
- 1tablespoons paprika
- 2tablespoons tomato paste
- 1 2/3 cup chicken stock
- 400grams diced tomatoes
- 2 capsicums, seeded and cut into strips, green and red
- 400grams chickpeas, drained and rinsed
- 150grams frozen peas
Description
Step away from the stove with this simple slow cooker paella, packed with Spanish flavour and juicy chicken.
Method
Step 1 of 3
Set the slow cooker to low. Heat 1 tablespoon of olive oil in a frying pan over a medium heat and fry the chicken for 5 minutes until golden. Transfer to the slow cooker. Tip in the the rest of the olive oil, onion, and garlic to the pan and cook for 3 minutes, or until just softened. Tip in the rice, paprika and tomato paste. Mix until the rice is coated. Stir in chicken stock and scrape the bottom of the pan. Transfer to the slow cooker.
Step 2 of 3
Put everything else in the crock pot except capsicums, chickpeas and peas. Stir thoroughly.
Step 3 of 3
Cook 1 1/2 hours. Add the chickpeas, peas and capsicums. Mix then cook for another 30 minutes or until the rice is tender. You can serve it garnished with lemon wedges and chopped parsley if you prefer.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.