Tomato and Capsicum Chicken Paella

INGREDIENTS

  • 1 onion

  • 1 capsicum

  • 1 chicken stock cube

  • 2 TB olive oil

  • 500g chicken breast

  • 1 tsp cumin

  • 1 tsp paprika

  • 400g crushed tomatoes

  • 150g uncooked rice

METHOD

  1. Cut the capsicum into small chunks and finely chop onion. Boil a kettle and crumble 1 stock cube into a heatproof jug. Add 250mL (1 cup) of boiling water and stir until stock is dissolved.

  2. Cut chicken into 3cm cubes. Place chicken in a bowl and sprinkle with 1/2 tsp cumin and paprika, and a sprinkle of salt and pepper, and mix until covered.

  3. Heat 1 TB olive oil on medium high heat in a deep frypan. Cook the chicken for 3-5 minutes, (turning over halfway) until browned (chicken won’t be fully cooked through yet) and then remove from the pan

  4. Heat same pan over medium high heat with 1 TB olive oil. Add the capsicum and onion and cook until onion is clear. Then add the crushed tomatoes and stock to the pan, and season with salt, pepper and the rest of the paprika and cumin (can add more to taste). Bring to a simmer.

  5. Stir in the uncooked rice and add chicken and juices back to the pan. Cook for 15 minutes, making sure to keep stirring so the paella doesn’t stick to the bottom. Add more boiled water* as needed as the rice absorbs the liquid, stirring thoroughly each time.

  6. Cook until rice is soft and chicken is cooked through.

  7. Serve or store in the refrigerator for meal prep.

*How much water is absorbed will depend on the type of rice used. I used jasmine as it needed a lot of extra water.

NUTRITION INFO:

Makes 4 serves

Calories: 389
Fat: 9.1g
Protein: 32.9g
Carbohydrate: 43.3g

MUNCH - Recipes, Munch - Meal Prep Recipes, MUNCHKirsty Holmes