With all the spice and colour of traditional Spanish paella, our easy version takes only minutes to make and provides a perfectly balanced, nutritious meal.
Ingredients
- 1 tablespoon olive oil
- 500g chicken breast fillets (preferably with skin), cut into bite-sized pieces
- 1 onion, finely chopped
- 1 chorizo sausage*, chopped
- 1 cup (200g) Basmati rice
- 1 teaspoon ground turmeric
- 425g can chopped tomatoes, drained
- 1 red capsicum, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, seeds removed, finely chopped
- 2 cups (500ml) Massel chicken style liquid stock
- 250g cooked prawns, peeled
- 425g can cannellini beans, rinsed, drained
- 100g baby green beans, topped, blanched, refreshed in cold water
- 2 tablespoons chopped coriander leaves
- Lemon wedges, to serve
Method
- Step 1Heat the oil in a large, deep frypan over medium heat.
- Step 2Cook the chicken pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel.
- Step 3Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic, chilli and stock.
- Step 4Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns, cannellini beans and green beans.
- Step 5Toss and heat through for 1 minute.
- Step 6Stir in the coriander and serve immediately with lemon wedges.
- High protein
- Low carb
- Low sugar
Nutrition
2311 kj
Energy
13g
Fat Total
4g
Saturated Fat
7g
Fibre
51g
Protein
168mg
Cholesterol
962.78mg
Sodium
6g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
Notes
* Chorizo is available from delis and selected supermarkets.
- Author: Valli Little
- Image credit: John Paul Urizar
- Publication: Taste.com.au
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