Chicken Paella

  • difficulty


  • serves


  • cooks in

    45 to 60 mins

  • calories

    591 per serving


  • 10ml virgin olive oil
  • 1/2 onion, finely chopped
  • 1/2 red pepper, diced
  • 1 garlic clove, crushed
  • 1 diced chicken breast
  • 2 pinches of paprika
  • 50g brown rice
  • 6 tomatoes, de-seeded and cut into quarters
  • 250ml water
  • 1 vegetable stock cube
  • Pinch of dried chilli flakes
  • 100g cooked cocktail prawns
  • 2 spring onions finely sliced

Cooking Directions

  1. Heat the oil in a fairly large frying pan and saut̩ the onion and red pepper for 1 minute, then lower the heat and cook, covered, for about 10 minutes or until softened.
  2. Add the garlic and cook for 1 minute.

  3. Turn the heat up to high and saut̩ the diced chicken for 2 to 3 minutes or until the chicken turns white.

  4. Add the paprika and the rice and cook gently for 2 minute.

  5. Meanwhile pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved.

  6. Add the chopped tomatoes and stock to the pan.

  7. Give it a quick stir and add the chilli flakes.

  8. Cover and cook over a low heat for 12 - 15 minutes or until the rice is tender.

  9. Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.