Chicken Paella

Chicken Paella

3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken Paella calories by ingredient

Number of Servings: 4


    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.

TAGS:  Poultry |

Member Ratings For This Recipe

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    I added saffron 1 tsp instead of tumeric, 3 cloves of garlic, chicken broth, salt, and shrimp - 5/2/17