Chicken and mushroom paella

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Serves: 6
Time to make: 50 mins
Total cost: $25.20 / $4.20 per serve

  • cooking oil spray
  • 500g boneless, skinless chicken thighs
  • 1 onion, finely chopped
  • 1 chorizo sausage, diced
  • 1 1/4 cups basmati rice
  • 1 teaspoon ground turmeric
  • 670g jar passata
  • 1 red capsicum, sliced
  • 2 cloves garlic, finely chopped
  • 2 cups sliced mushrooms
  • 1/2 teaspoon chilli flakes
  • 2 cups reduced-salt chicken stock
  • 400g tin cannellini beans
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh parsley
  • lemon wedges, to serve
  • Step 1 Place a large non-stick pan over medium-high heat and spray with oil. Cook chicken, in batches, then remove from pan and set aside.
  • Step 2 Add onion and chorizo to pan and cook for 2–3 minutes, stirring occasionally, until onion has slightly softened.
  • Step 3 Add rice and turmeric and cook for 2 minutes, coating grains with onion. Add passata, capsicum, garlic, mushrooms, chilli flakes, stock and 1 cup water. Bring to the boil, reduce heat to low and cook for 20–25 minutes, or until all liquid is absorbed.
  • Step 4 Return chicken to pan with beans and peas. Toss and heat through. Serve with fresh parsley and lemon wedges.

Instructions

Step 1 Place a large non-stick pan over medium-high heat and spray with oil. Cook chicken, in batches, then remove from pan and set aside.

Step 2 Add onion and chorizo to pan and cook for 2–3 minutes, stirring occasionally, until onion has slightly softened.

Step 3 Add rice and turmeric and cook for 2 minutes, coating grains with onion. Add passata, capsicum, garlic, mushrooms, chilli flakes, stock and 1 cup water. Bring to the boil, reduce heat to low and cook for 20–25 minutes, or until all liquid is absorbed.

Step 4 Return chicken to pan with beans and peas. Toss and heat through. Serve with fresh parsley and lemon wedges.

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