Chicken, Capsicum & Pea Paella

Name: Chicken, Capsicum & Pea Paella
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 1/2 tablespoons olive oil; 4 chicken thigh fillets, diced; 1 red capsicum, halved and thinly sliced; 1 red onion, thinly sliced; 2 cloves garlic, crushed; 1 cup Arborio rice, or medium grain rice; 3 teaspoons smoked paprika; 1 teaspoon ground turmeric; 3 cups (750 mL) boiling water; 1 pot Continental Stock Pot Sensations Chicken Stock Pot; 4 tablespoons tomato paste; 1 cup frozen baby peas; fresh continental parsley, to garnish; lemon wedges, to serve

One pan, bold flavoured chicken paella made weeknight-easy.

35 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 1/2 tablespoons olive oil
4 chicken thigh fillets, diced
1 red capsicum, halved and thinly sliced
1 red onion, thinly sliced
2 cloves garlic, crushed
1 cup Arborio rice, or medium grain rice
3 teaspoons smoked paprika
1 teaspoon ground turmeric
3 cups (750 mL) boiling water
1 pot Continental Stock Pot Sensations Chicken Stock Pot
4 tablespoons tomato paste
1 cup frozen baby peas
fresh continental parsley, to garnish
lemon wedges, to serve

Heat oil in a large deep frying pan, or wide flameproof heavy based casserole pan, over medium-high heat. Cook chicken for 5 minutes, stirring occasionally, until golden brown. Add capsicum and cook, stirring occasionally, for 2 minutes. Reduce heat to medium. Add onion and garlic, cook for 3 minutes.
Stir in rice, paprika and turmeric. Cook, stirring for 1 minute. Stir in boiling water, stock and tomato paste. Bring to boil, stirring. Reduce heat to low. Simmer, uncovered, for 25 minutes, stirring occasionally, until liquid almost absorbed. Stir in peas. Cover and cook for 5 minutes or until rice is tender and liquid has absorbed. Garnish with parsley and serve with lemon wedges.