Last updated on 7.11.2023
We love paella but aren’t huge fans of shellfish 😕 so we like to make ours with chicken (don’t @ me, seafood paella is just one version!). Chicken paella may not sound the most exciting, but this dish is amazingly flavorful. It’s one of my go-to weeknight recipes since it’s great for leftovers.
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Don’t forget to sear the bottom a bit so you get those delicious crunchy pieces 😋
The recipe is for 4 servings, 1 serving contains about 553 kcal (45 g protein, 65 g carbs, 10 g fat)
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Chicken ingredients
650 g chicken breasts
1 tsp smoked paprika
½ tsp dried thyme
1 tbsp garlic infused oil
Rice ingredients
1 tbsp garlic infused oil
300 g paella rice
1 bunch spring onions, green parts only, chopped
400 g tomatoes, de-seeded and diced
1 tsp smoked paprika
1 tsp dried thyme
½ tsp salt to taste
187 ml white wine
700 ml chicken broth (or 4 stock cubes + water)
juice of ½ lemon (½ tbsp)
1 handful of flat leaf parsley, chopped
Cooking instructions
- Dice the chicken, mix with the spices and oil. Spread over a baking tray and bake on 200C (fan) for about 20 minutes. Mix half way through.
- In a large pan fry rice in oil for about 2 minutes until all the grains are coated in oil.
- Add tomatoes fry for another 1 minute, then add spices and combine.
- Add wine and stock, bring to boil and cook for about 15 minutes, until the liquid has mostly absorbed/evaporated.
- Add chicken and cook for another 5 minutes.
- Add lemon, scallions and chopped parsley and combine well.
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