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Chicken paella

  • 15minutes

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Source: www.taste.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tablespoon olive oil

  3. 1 red onion, sliced

  4. 2 garlic cloves, crushed

  5. 400g chicken mince

  6. 2 tomatoes, chopped

  7. 1 red capsicum, deseeded, sliced

  8. 1 zucchini, trimmed, sliced

  9. 1 cup basmati rice, well rinsed

  10. 2 1/2 cups reduced-salt chicken stock

  11. 1/2 teaspoon saffron threads

  12. 1/2 teaspoon mild paprika

  13. 1 cup frozen baby peas

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 2 minutes.

  2. Add tomatoes, capsicum and zucchini. Cook for 2 minutes. Stir in rice. Pour in stock. Add saffron and paprika and stir to combine. Bring to the boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes or until stock is absorbed.

  3. Remove from heat and stir in peas. Cover and stand for 5 minutes. Season with pepper. Serve.

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