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Recipes International Dishes Spanish
Chicken Paella
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Ingredients
At a glance
International Dishes
Meat Recipes
Other Ingredients
Course / Dish
Serves
4
- 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 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
Methods/steps
- Heat the oil in a large deep frying pan and fry the onion and pepper for 2–3 minutes until softened but not browned.
- Then stir in the chicken and garlic and cook for 4–5 minutes.
- Next, add the turmeric, tomatoes, rice and stock, bring to the boil and simmer uncovered for 10 minutes, stirring occasionally.
- 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.
- Finally, serve sprinkled with roughly chopped flat leaf parsley and lemon wedges to squeeze over.
