Chicken Paella

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.