Chicken Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 2 1tsp * Chicken Breast, no skin, 700 grams * Onions, raw, 2 medium (2-1/2" dia) halved and thinly sliced. * Garlic, 2 cloves crushed * Turmeric, ground, 0.5 tsp * *White Rice, medium grain, 2 cup * Canned Tomatoes, 400 grams ( diced * Water, tap, 3.5 cup (8 fl oz) You may use vegetable stock or chicken stock if you prefer. * Peppers, sweet, red, raw, sliced, 0.5 cup * Peas, frozen, 1 cup ( * *1 Lemon cut into wedges
1. Heat oil in a large, deep non-stick fry pan over moderate heat. Cook chicken for 3-4 minutes each side or until golden. Remove to a cutting board and cut into squares.
2. Add onion, garlic and turmeric to pan; cook and stir for 3 minutes or until onion is soft. Stir in rice, tomato and 3 cups of stock. Return chicken and juices to pan; bring to the boil. Reduce heat to low; simmer, stirring occasionally for 15 minutes or until almost all liquid is absorbed.
3. Add capsicum, peas and remaining stock; cook 5-8 minutes more or until chicken is cooked and all liquid is absorbed. Season to taste with salt and pepper. Serve with lemon wedges.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRYINGHARD60.
2. Add onion, garlic and turmeric to pan; cook and stir for 3 minutes or until onion is soft. Stir in rice, tomato and 3 cups of stock. Return chicken and juices to pan; bring to the boil. Reduce heat to low; simmer, stirring occasionally for 15 minutes or until almost all liquid is absorbed.
3. Add capsicum, peas and remaining stock; cook 5-8 minutes more or until chicken is cooked and all liquid is absorbed. Season to taste with salt and pepper. Serve with lemon wedges.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRYINGHARD60.
Nutritional Info Amount Per Serving
- Calories: 411.1
- Total Fat: 5.1 g
- Cholesterol: 101.5 mg
- Sodium: 288.9 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 4.3 g
- Protein: 46.3 g
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