Chicken and Paprika Paella!
Over a year ago
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Ingredients
- 1 tbsp olive oil
- 800g. about six pieces Chicken thighs
- 1. large onion. chopped
- 2 cloves garlic cloves. crushed into pieces
- 1 red pepper. deseeded and diced
- ½ tsp (no more. trust me!) smoked paprika
- 250g paella rice
- 75ml dry white wine
- 400ml chicken stock made with a stock cube
- a pinch chopped flat leaf parsley (garnishing)
- 2 tomatoes
Accompaniment
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Description
I made this for my parents one day and it went down a storm, you will love it! plus less than 200 kcals per serving!
Method
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1
1.preheat the oven to 180 degrees C, gas mark 4. heat the oil in a large, ovenproof, deep frying pan or saute pan. add the chicken and fry for 10-12 minutes until golder on all sides. then remove the chicken to a plate leaving about a tablespoon of juices to fry the onion, garlic and pepper for five minutes.
2.stir in the tomatoes, chopped. paprika and rice, and coat in the oil. add the wine and stock, season and bring to the boil. cook gently,stirring for five minutes until the rice is no longer soupy but not dry.
3.sit the chicken thighs in the top of the rice, coverand transfer the pan to the oven for 20-25 minutes until the chicken is cooked through and the juices run clear, and the rice is tender. fork through the rice, sprinkle with chopped parsley and serve.
Chef's Tips
serve it with crisp dry white wine
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