Chicken Paella

01 May 2019 Jules Verne
Chicken Paella


 ■ 1 tbsp olive oil

 ■ 400g Soffritto Mix (onion, carrot and celery)

 ■ 400g Chicken Breast Chunks

 ■ 300g Paella Rice

 ■ 400g can chopped tomatoes

 ■ 600ml chicken stock

 ■ Pinch saffron strands

 ■ 200g frozen peas

 ■ 2 tbsp chopped fresh parsley

 ■ 1 lemon, cut into wedges, to serve



  1. Heat the oil in a large pan and cook the soffritto and chicken for 5 minutes until the chicken is browned on the outside.
  2. Add the rice and cook for a minute then stir in the tomatoes, stock and pinch of saffron. Bring to the boil and simmer for 15 minutes until the chicken is cooked through.
  3. Stir in the peas and cook for a further 3–4 minutes until the rice is tender and the liquid has been absorbed.
  4. Spoon into bowls, scatter with the parsley and a good grinding of black pepper and serve with a wedge of lemon for squeezing over.sharethis sharing button