One Pan & Done - Chicken Paella
- Katie Lolas
- 6 days ago
- 2 min read
A comforting one-pan chicken and rice dish infused with warming spices, simmered in a rich tomato broth and finished with bursts of sweet peas, fresh parsley and bright lemon. Simple ingredients come together to create a nourishing dinner with minimal effort and washing up.
Serves: 5
Prep time: 10 minutes
Cook time: 30 minutes
Ready in: 40 minutes
Ingredients
2 tbsp olive oil
600g chicken breast, cut into 2cm pieces
1 small white onion, thinly sliced
1 red capsicum, finely diced
1 tsp ground turmeric
1½ tsp ground cumin
1½ cups brown basmati rice
1 x 400g can crushed tomatoes
3 cups reduced-salt chicken stock
1 cup frozen peas
Fresh flat-leaf parsley, to serve
Lemon wedges, to serve
Method
Step 1. Heat 1 tablespoon of olive oil in a large deep frying pan or sauté pan over medium-high heat. Add the chicken and cook for 3-4 minutes on each side, or until golden. Transfer to a plate
Step 2. Add the remaining tablespoon of olive oil to the pan. Add the onion and capsicum and cook, stirring occasionally, for 2-3 minutes, or until softened
Step 3. Stir in the turmeric and cumin and cook for 30 seconds until fragrant. Add the brown basmati rice, crushed tomatoes and chicken stock, stirring to combine. Return the chicken to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 15-18 minutes, stirring occasionally, or until the rice is tender
Step 4. Remove the lid and stir through the frozen peas. Cook for a further 4-5 minutes, or until the peas are heated through and the liquid has been absorbed
Step 5. Scatter over the parsley and serve with lemon wedges for squeezing over the top.
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