Chicken Paella
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Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories586.4 kcal (29%)
Total Fat11.9 g (17%)
Carbs88 g (34%)
Sugars9.3 g (10%)
Protein29.6 g (59%)
Sodium684.3 mg (34%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400gchicken breasts
cut into chunks
300gdried long grain rice
750mlchicken stock
boiling
227gchopped tomatoes tin
1tin sweetcorn
100gfrozen peas
3roasted red peppers in brine
drained and chopped
1onion
chopped
1 squirtgarlic purée
1 Tbsptomato purée
½ Tbspground cumin
2 tspsmoked paprika
1 tspturmeric
low calorie cooking spray
100gbutton mushrooms
chopped
Instructions
Step 1
Place a frying pan over a medium heat. Add the onion, mushrooms and chicken, and stir fry for 5 minutes, adding water if needed. Stir in the garlic, spices and thyme and stir fry for 2 minutes.
Step 2
Add the rice and stir until all the grains are coated. Stir in the chopped tomatoes, tomato puree, peppers and stock. Increase the heat to high and bring to the boil. Cover, reduce the heat to low and cook for 15 minutes.
Step 3
Pour the peas on top of the rice but don’t stir them in. Cook for 5 minutes then remove from the heat and stand for 10 minutes. Stir and season then serve.
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