Ingredients: |
Ingredients: -1/4 tsp saffron threads
-3 tsp olive oil
-1 lb boneless skinless chicken breast, cut into bite-sized pieces
-sea salt and ground black pepper, to taste (about 1/4-1/2 tsp)
-1 small brown onion, diced
-1 garlic clove, crushed (I used more)
-2 tsp sweet paprika
-1 1/4 cups, salt-reduced vegetable stock (I used more because I used more rice than originally recommended)
-4 1/4 oz brown rice (I used 1 cup)
-1/2 medium red bell pepper, seeds removed and sliced
-5 oz tinned crushed tomatoes (I used approx. 8 oz)
-1 3/4 oz frozen peas (I think I used about 1 cup)
-2 tsp chopped fresh parsley
-1 tbsp pine nuts
-lemon wedges, to serve
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Directions: |
Directions:Place the saffron threads in a small bowl with 2 tsp of boiling water and set aside.
Heat half of the oil in a large non-stick fry pan over medium heat. Add the chicken and cook for 5-6 minutes or until browned. Transfer to a heatproof bowl and set aside to rest. Season with salt and pepper, if desired.
Heat the remaining oil in the pan over medium heat. Add the onion and cook for 3-4 minutes or until soft and translucent. Add the garlic and cook for 1 minute, stirring frequently. Add the paprika and cook for a further 2 minutes, stirring frequently.
Return the chicken to the pan. Add 1/2 cup of the stock and reduce the heat to medium-low. Simmer for 10 minutes or until almost all the liquid has evaporated, turning the chicken occasionally.
Add the rice, saffron mixture, bell pepper, crushed tomatoes, and 2/3 cup of stock to the pan. Simmer for 15 minutes or until almost all the liquid has been absorbed, stirring occasionally.
Add the peas and the remaining stock and simmer for a further 5-8 minutes until the stock has been absorbed and the rice is tender. If the stock is all used and the rice is not ready, just add 1/2 cup of hot water at a time until the rice is cooked. Stir through the parsley and pine nuts. Season with salt and black pepper, if desired.
To serve, place lemon wedges on the side. |
This recipe for Chicken Paella is from