With all the spice and colour of traditional Spanish paella, our easy version takes only minutes to make and provides a perfectly balanced, nutritious meal.
Ingredients (serves 4)
1 tbs olive oil
500g chicken breast fillets (preferably with skin), cut into bite-sized pieces
1 onion, finely chopped
1 chorizo sausage*, chopped
1 cup (200g) basmati rice
1 tsp ground turmeric
425g can chopped tomatoes, drained
1 red capsicum, chopped
2 garlic cloves, crushed
1 small red chilli, seeds removed, finely chopped
2 cups (500ml) chicken stock
250g cooked prawns, peeled
425g can cannellini beans, rinsed, drained
100g baby green beans, topped, blanched and refreshed in cold water
2 tbs chopped coriander leaves
Lemon wedges, to serve
Method
Heat the oil in a large, deep frypan over medium heat.
Cook the chicken pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel.
Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic, chilli and stock.
Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns, cannellini beans and green beans.
Toss and heat through for 1 minute.
Stir in the coriander and serve immediately with lemon wedges
*pinches DU's tucker*
