Ingredients
- ¼ teaspoon saffron threads
- 1 tablespoon olive oil
- 200 g chicken breast fillet, cut into bite-sized pieces
- sea salt and ground black pepper, to taste
- ½ small onion, diced
- 1 garlic clove, crushed
- 2 teaspoons sweet paprika
- 300 ml reduced-salt vegetable stock
- 120 g brown rice
- ½ medium red pepper, seeds removed and sliced
- 150 g tinned crushed tomatoes
- 45 g frozen peas
- 2 teaspoons chopped fresh parsley
- 4 teaspoons pine nuts
- Lemon wedges, to serve
How to Make It
- Place the saffron threads in a small bowl with 2 teaspoons of boiling water and set aside.
- Heat half of the oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 5–6 minutes or until browned. Transfer to a heatproof bowl and set aside to rest. Season with salt and pepper, if desired.
- Heat the remaining oil in the pan over medium heat. Add the onion and cook for 3–4 minutes or until soft and translucent. Add the garlic and cook for 1 minute, stirring frequently. Add the paprika and cook for a further 2 minutes, stirring frequently.
- Return the chicken to the pan. Add 100 ml of the stock and reduce the heat to medium–low. Simmer for 10 minutes or until almost all the liquid has evaporated, turning the chicken occasionally.
- Add the rice, saffron mixture, pepper, crushed tomatoes and 150 ml of stock to the pan. Simmer for 15 minutes or until almost all the liquid has been absorbed, stirring occasionally.
- Add the peas and the remaining stock and simmer for a further 5–8 minutes until the stock has been absorbed and the rice is tender. If the stock is all used and the rice is not ready, just add a ½ cup (60 ml) of hot water at a time until the rice is cooked. Stir through the parsley and pine nuts. Season with salt and pepper, if desired.
- To serve, place the chicken paella in two serving bowls. Serve with lemon wedges on the side.
