Chicken and mushroom paella
- 1 tablespoon olive oil
- 500g skinless boneless chicken thighs
- 1 onion, finely chopped
- 1 chorizo sausage, diced
- oil spray
- 1 ¼ cup basmati rice
- 1 teaspoon ground turmeric
- 670g jar passata
- 1 red capsicum, sliced
- 2 cloves garlic, finely chopped
- 2 cups sliced mushrooms
- ½ teaspoon dried red chilli flakes (optional)
- 2 cups liquid salt-reduced chicken stock
- 400g cannellini beans
- 1 cup peas
- 2 tablespoons fresh parsley
1 Heat a large non-stick pan with oil. Cook chicken in batches until cooked through. Remove and set aside.
2 Add onion and chorizo to pan and cook for 2-3 minutes, stirring occasionally until onion slightly softened. Add a little oil spray if necessary.
3 Add rice and turmeric. Cook for 2 minutes, coating grains with onion. Add passata, capsicum, garlic, mushrooms, chilli flakes (if using), stock and 1 cup water. Bring to the boil then reduce heat and cook for 20-25 minutes or until all liquid is absorbed.
4 Return chicken to pan with beans and peas. Toss and heat through. Serve with fresh parsley and lemon slices if preferred.
Nutrition Info (per serve)
Total fat 21g
Saturated fat 4g
Dietary fibre 11g
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