A meal for two, our Chicken Paella offers a few serves of vegetables, meeting your daily requirements. And the best part is there’s only one pot to wash!
Time: 50 minutes
- 1 tablespoon olive oil
- 250g chicken thighs, diced
- 150g basmati rice
- 500ml chicken stock
- 1/2 brown onion, finely diced
- 2 cloves garlic cloves, minced
- 500g mixed vegetables (frozen)
- 1/2 teaspoon smoked paprika
In a pan with olive oil, shallow fry the chicken for 10 minutes. Once cooked, place aside. In a deep frying pan, soften the onion for five minutes without browning. Add the rice, smoked paprika and garlic, and stir until coated. Then add the stock, the cooked chicken and the mixed veg. Bring to the boil, then turn down the heat to a gentle simmer for 15–20 minutes, stirring occasionally until the rice is cooked and all the stock absorbed.