Chicken Paella |
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Serves 4
Preparation: 15 minutes
Cooking time: 30 minutes
1 tbsp vegetable oil
1 onion, finely chopped
1 red pepper, deseeded and cut into thin strips
3 large skinless chicken breasts, each cut into 4 pieces
2 cloves garlic, finely chopped
1 tsp turmeric
230g can chopped tomatoes
300g/10oz Uncle Ben's Long Grain rice
1.2 litres/2 pints chicken stock
175g/6oz fine green beans, halved
small handful roughly chopped flat leaf parsley
lemon wedges to garnish
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1. Heat the oil in a large deep frying pan and fry the onion and pepper for 2–3 minutes until softened but not browned.
2. Then stir in the chicken and garlic and cook for 4–5 minutes.
3. Next, add the turmeric, tomatoes, rice and stock, bring to the boil and simmer uncovered for 10 minutes, stirring occasionally.
4. Then stir in the green beans, and simmer for a further 10–12 minutes until nearly all the liquid has been absorbed – the mixture should be wet and not like a sauce.
5. Finally, serve sprinkled with roughly chopped flat leaf parsley and lemon wedges to squeeze over. | |