Easy Chicken Paella

If I told you that you can make Paella in under an 1 hour with 4 spices would you believe me?

Ingredients

• 350g of long grain rice
• 3 skinless boneless chicken breasts
• 1 onion chopped
• 100g of button (white) mushrooms
• 3 garlic cloves
• 2 tsp smoked paprika
• 1 1/2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp dried thyme
• 1/2 of 400g tinned chopped tomatoes
• 1 tsp tomato puree
• 1/2 jar of roasted peppers
• 750ml of chicken stock
• 1 Lemon

For the chicken

Preheat oven 200°c On a sheet tray place the chicken season with salt and pepper and a dash of smoked paprika on each chicken breast.

Place in the oven and cook for 40 minutes. Once cooked you can cut it into pieces or shred.

Let’s get cooking

• Place the chopped onions and mushroom into a hot pan with some oil and allow them to cook for 5 minutes.
• Add your garlic, turmeric, cumin, smoked paprika and thyme and cook them for 2 minutes. (Dont worry if the spices are sticking to the pan just add a small bit of water to lift them off)
• Add your rice into the pan along with the tomato puree, tinned tomatoes and jared peppers. Incorporate the rice in all those flavours make sure the rice is fully coated.
• Add in 750ml of chicken stock and cover the pan with a lid and cook on a high heat for 15-20 minutes stiring occasionally.
• Once all the liquid has absorbed into the rice you can add your chicken.
• Place the lid back on the pan and let it steam in the heat for 10 minutes.
• Season with salt and pepper and the juice of 1 lemon.

Tips

The reason I use Jared peppers it because they are already cooked and they are already packed with flavour.

If your concerned about putting the rice into the pan uncooked! No problem just boil the the rice in hot water for 15 minutes but do not full cook it as it will need to absorb more liquid in the pan.