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Easy Chicken Paella

Easy Chicken Paella is a Spanish meal we all look forward to. As with all good dishes, its starts with the aroma, then appearance and finally the flavour. This gets 5* is all categories. Served as a main dish with a chilled glass of white wine for the finishing touch. I use a chicken stock cube and add water but if you have chicken stock then it’s even better.

Easy Chicken Paella Recipe - TheRecipe.Website

Easy Chicken Paella

When you need a recipe that's filling and incredibly tatsy then try this one.
4.71 from 88 votes
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Course: Main Dish
Cuisine: Spanish
Keyword: Chicken, Fry, Rice, Stock, Vegetables
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 People
Calories: 503kcal

Ingredients
 

Instructions

  • Prepare all of the vegetables by washing, peeling, slicing and chopping and cutting the chicken breasts into bitesize pieces.
  • Place a large sided frying pan (one with a lid) over a medium heat and add the olive oil. Once hot add the garlic, chicken pieces, onion, carrot, paprika and the parsley stalks and fry for 5 – 7 minutes stirring often.
    2 large chicken breasts, 3 cloves garlic, 1 large onion, 1 large carrot, 1 tsp paprika, olive oil
  • Put the kettle on as you will need boiling water in a moment.
  • Add the sliced pepper with the pitted olives to the pan and continue cooking for about another 5 minutes to soften the pepper.
    1 large red pepper, 20 medium black olives
  • Break up the stock cube and scatter over the pan and add the tomato paste/puree. Stir thoroughly.
    1 cube chicken stock, 1 tbsp tomato paste
  • Add the paella rice and stir in so the rice becomes coated.
    300 g Arborio rice
  • After 2 minutes add 3/4 litre of boiling water to the pan together with a pinch of salt and pepper. Give it another quick stir and put the lid on the pan.
  • Increase the heat so it starts to boil and then reduce it to a gentle simmer for 15 minutes with the lid on. Check every few minutes and give the paella a stir making sure that everything gets moved about. If it is drying up then add a little bit more boiling water to the pan and replace the lid.
  • After 15 minutes add the frozen prawns and peas and replace the lid for an additional 5 minutes until everything is cooked and hot.
    250 g peeled prawns, 125 g peas
  • Check for seasoning and add more salt and pepper if required.
  • Transfer to a warmed serving dish or into warmed bowls with a sprinkle of chopped parsley over the top as garnish. Cut a lemon into wedges so diners can pimp their own dish if they wish.
    1 bunch parsley, 1 large lemon

Nutrition

Calories: 503kcal | Carbohydrates: 74g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 566mg | Potassium: 934mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8667IU | Vitamin C: 82mg | Calcium: 93mg | Iron: 5mg

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4.71 from 88 votes (88 ratings without comment)

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