Tasty Chicken Paella

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2clov garlic
• 300g chicken breast fillet
• 150g peas
• 20g Caribbean seasoning
• 150g jasmine rice
• 50g tomato paste
• 50g smoky aioli
• 15ml olive oil
• 300ml boiling water

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the peas. Thinly slice the capsicum. Crush or finely chop the garlic. Thinly slice the chicken. Put the chicken, garlic and 2 tsp olive oil in a bowl, season with salt and pepper and toss to coat.
2. Step 2 — Cook peas
   Add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain. Meanwhile, to make the stock, combine 1½ tbs Caribbean seasoning and 300ml boiling water in a heatproof jug.
3. Step 3 — Brown chicken
   Heat a medium deep frypan over high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the capsicum, stirring occasionally, for 5 mins or until softened. Add the rice and tomato paste and cook, stirring, for 30 secs or until the grains are well coated.
4. Step 4 — Simmer rice
   Add the stock to the rice mixture and bring to the boil. Reduce the heat to medium-low (see Kitchen 101), then cover and cook for 10 mins. Stir in the peas and chicken and cook, covered, for a further 2 mins or until the rice is tender and the chicken is cooked through. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the chicken paella among bowls, drizzle with the smoky aioli and enjoy!
6. Step 6 — Kitchen 101
   Make sure your heat is on medium-low, so the water doesn't evaporate before the rice is cooked through. Check halfway through cooking; if it looks a little dry, stir in a bit more water.

Allergens

Sulfit, Eier