Oven-Baked Chicken Paella

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs capsicum
• 300g free-range chicken thigh fillets
• 10g Spanish seasoning
• 150g peas
• 1pcs vegetable stock cubes
• 400g diced tomatoes
• 2g dried oregano
• 150g arborio rice
• 150g green beans
• 1bunch parsley
• 50g aioli mayonnaise
• 15ml olive oil
• 250ml (1 cup) boiling water
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   CHICKEN OPTION Preheat the oven to 200C, fan-forced. Bring a small saucepan of water to the boil for the peas. Finely chop the onion. Cut the capsicum into small chunks. Cut the chicken into 2cm chunks.
2. Step 2 — Start paella
   Heat 1 tbs olive oil in an ovenproof medium deep frypan over high heat (see cooking tip). Cook the chicken, stirring, for 5 mins or until golden (the chicken won't be cooked through). Remove from pan with tongs. Add the onion, capsicum and 2 tsp Spanish seasoning*, season with salt and pepper and cook, stirring regularly, for 3 mins or until softened.
3. Step 3 — Cook peas and prep stock
   While the vegetables are cooking, add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain. Crumble the stock cubes into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
4. Step 4 — Cook paella
   Add the tomatoes, stock, ½ tsp dried oregano* and ½ tsp sugar to the vegetable mixture. Stir and bring to the boil. Stir in the rice and bring to a simmer. Cover the pan with a lid or foil. Bake for 25 mins or until the rice is almost tender and the stock is absorbed.
5. Step 5 — Add greens and chicken
   While the paella is baking, trim the beans and cut into short lengths. Add the beans and peas to the rice mixture, stir to combine, then put the chicken and any resting juices on top. Cover and bake for a further 5 mins or until the vegetables are tender and the chicken is cooked through. Remove from the oven and stand for 3 mins.
6. Step 6 — Get ready to serve
   Meanwhile, finely chop the parsley, including the stems. Stir half the parsley into the paella. Taste, then season with salt and pepper. Scatter with the remaining parsley and serve with the aioli.

Allergens

Egg