One Pan - Spanish Chicken & Rice
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||1.0g||1.0g||5%|
|of which sugars||7.0g||6.2g||7%|
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
1 tbs oil
450g (1lb) skinless, boneless chicken breasts, diced 1 red onion, diced
1 red pepper, diced
325g (11oz) paella or risotto rice
900ml (1 1/2 pints) water
100g (4oz) peas
Easy as 1,2,3...
1. Heat oil, fry chicken and onion until golden brown. Stir in pepper and rice, cook for a further few mins.
2. Stir in sachet contents, add water and bring to the boil.
3. Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed and rice is cooked. Stir in peas and cook for a further few mins.
Try something different... Try adding a handful of diced chorizo with the chicken and onion. Also great with boneless, skinless chicken thighs or alternatively replace the chicken with King prawns; simply add them with the peas and cook for 34 mins, or until they are cooked through.
Store in a cool, dry place out of direct sunlight.