Chicken and mushroom paella
Time to make: 50 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 tablespoon olive oil
- 500g skinless boneless chicken thighs
- 1 onion, finely chopped
- 1 chorizo sausage, diced
- oil spray
- 1 1/4 cup basmati rice
- 1 teaspoon ground turmeric
- 670g jar passata
- 1 red capsicum, sliced
- 2 cloves garlic, finely chopped
- 2 cups sliced mushrooms
- 1/2 teaspoon dried red chilli flakes (optional)
- 2 cups liquid salt-reduced chicken stock
- 400g cannellini beans
- 1 cup peas
- 2 tablespoons fresh parsley
Total fat 21g
Saturated fat 4g
Dietary fibre 11g
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.
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