Chicken paella

    45 min

    This is a lovely tasty and healthy paella variation with chicken breast, mushrooms, courgette and pepper which gets you at least 2 of your 5 a day.

    10 people made this

    Serves: 4 

    • butter for frying
    • 1 onion
    • mushrooms, sliced, amount to taste
    • 100g paella rice
    • 1 to 2 garlic cloves, minced
    • 1 courgette, diced
    • 500ml chicken stock
    • 1 yellow pepper, seeded and diced
    • 2 pinches paprika
    • 250g chicken breast, diced
    • 1 mixed spice
    • 5 sprigs fresh thyme, leaves only
    • 5 sprigs fresh coriander, leaves only

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Put butter in a hot pan with chopped onions and mushrooms and cook until they start to soften, about 3 minutes.
    2. Add paella rice and cook, stirring, until the rice turns opaque. Add the garlic and courgette.
    3. Add half of the chicken stock and pepper and simmer for 10 minutes. Stir every so often to make sure all the rice is soaking up the stock and slowly add more stock in as it gets soaked up by the rice.
    4. Add the paprika, simmer for another 5 to 10 minutes or until all the rice has soaked up the stock.
    5. Cook the chicken in a seperate pan in a little butter until browned all around an no longer pink I like to sprinkle some seasoning on the chicken to give it a little extra flavour too.
    6. Add a small pinch of mixed spice, the minced thyme and coriander and black pepper into the rice combo, stir to mix it in and serve with the chicken.

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    Reviews in English (1)


    This was a yummy dish for my family. They all gobbled it up.  -  15 Oct 2013