Recipes
Chicken paella
At just 96p a serving, this one-pot wonder is super budget-friendly and perfect for a cosy night in.
At just 96p a serving, this one-pot wonder is super budget-friendly and perfect for a cosy night in.
Cook: 35 Mins
Serves: 12
Price: £0.98 per serving
Nutritional Information
Each 474g serving contains
Energy
9589kj
483kcal
9589kj
483kcal
24%
Fat
8.5g
8.5g
Low
12%
12%
Saturates
2.8g
2.8g
Low
14%
14%
Sugars
6.2g
6.2g
Low
7%
7%
Salt
2.13g
2.13g
High
36%
36%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2023kj/484kcal
Typical energy values per 100g:
2023kj/484kcal
Ingredients
2 Onions, diced
6 Cloves of Garlic, minced
3 Mixed Peppers, diced
1kg Rice, thoroughly rinsed
1 kg Chicken Thighs (large bag boneless skinless)
Bunch of Fresh Parsley
2 Lemons
2 x 400g can of Chopped Tomatoes
300g Frozen Peas
2 tbsp Vegetable Oil
1 tbsp Paprika
2 tsp Turmeric
800ml- 1 litre of Chicken Stock
Method
1
To a large/ deep saucepan, add the vegetable oil, onion and mixed peppers. Gently fry for around 5 minutes, until softened.
2
Next, add the garlic and spices to fry for a couple of minutes before pouring in the chopped tomatoes and chicken. Cook for around 5 minutes, until the chopped tomatoes have reduced and thickened.
3
To the same pan, add the rinsed rice and chicken stock. Cover with a lid and cook for 8 minutes.
4
Add frozen peas and half of the parsley. Stir to combine and continue to cook for around 6-8 minutes, without a lid. Stir once or twice to ensure the rice cooks evenly as this is such a big batch! Depending on the heat that you cook the rice, you may have to add an extra 200ml of stock to continue to cook the rice.
5
When the rice is fully cooked and the stock is fully absorbed, remove from the heat and fluff with a fork. Add the juice of a whole lemon and top with fresh parsley.