Smoky Chicken Thigh 'Paella'

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs onion
• 1pcs chicken-style stock cubes
• 300g free-range chicken thigh fillets
• 10g Spanish seasoning
• 400g diced tomatoes
• 150g arborio rice
• 75g green beans
• 50g smoky aioli
• 250ml (1 cup) boiling water
• 3ml sugar
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Cut the capsicum into small chunks. Finely chop the onion. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and ½ tsp sugar and stir to dissolve.
2. Step 2 — Prep chicken
   Cut the chicken into 3cm chunks. Combine the chicken and 1 tsp Spanish seasoning in a bowl and season with salt and pepper.
3. Step 3 — Brown chicken
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chicken, turning occasionally, for 3-5 mins until browned (the chicken won't be cooked through). Remove with a slotted spoon.
4. Step 4 — Start paella
   Heat the same pan over medium-high heat. Add the capsicum and onion, season with salt and pepper and cook, stirring regularly, for 3 mins or until starting to soften. Add the chicken and any resting juices, tomatoes, stock and remaining Spanish seasoning, stir to combine, then bring to a simmer.
5. Step 5 — Cook rice
   Stir the rice into the chicken mixture. Reduce the heat to medium-low and cook, covered, for 12 mins (the rice won't be fully cooked).
6. Step 6 — Finish paella and serve
   Meanwhile, trim the beans and halve on an angle. Scatter the beans over the paella and cook, covered, for a further 5 mins or until the rice is tender and the liquid is absorbed. Stand, covered, for 5 mins. Taste, then season with salt and pepper. Serve the paella at the table with the aioli.

Allergens

Egg