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Saffron chicken paella

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  • 40 mins
  • Medium
  • Medium skill


Get the party started with this gorgeous chicken paella. Guaranteed you won't have any left over.

Shopping List:

Garlic clove 6 g2 tsp
Onion, red 170 g1 whole
Tomato 369 g3 whole
Peas, frozen 145 g1 cup
Green bean 200 g2 cups
Chickpeas, canned 400 g1 whole
Capsicum, red 110 g1 whole
Capsicum, green 110 g1 whole
Sauces & spices
Paprika 5 g2 tsp
Chicken stock 1000 ml4 cups
Chicken breast, skinless 500 g2¼ whole
Saffron 1 g½ tsp
Rice, arborio 456 g2 cups

Preparation Steps:

  1. Cut the chicken breast into cubes

  2. Crush or mince the garlic

  3. Slice the red onion

  4. Deseed and chop the red and green capsicum

  5. Chop the tomatoes and the green beans

  6. Drain and rinse the canned chickpeas

Cooking Steps:

  1. Grease a frypan with oil and cook the chicken pieces until browned

  2. Add the garlic, onion and capsicums to frypan and fry for 3 minutes or until softened

  3. Add rice, tomatoes, beans and paprika and cook for a further 2 minutes

  4. Add stock and saffron, bring to the boil then reduce the heat to low and simmer without stirring for 15 minutes. Shake pan a couple of time during cooking to stop rice from sticking

  5. Stir in chickpeas and peas and cook for 3 minutes or until heated through

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