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Quick chicken paella
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1 tbsp essential Waitrose Vegetable Oil
1 Pack of essential Waitrose British Chicken 6 Thigh Fillets
2 essential Waitrose Peppers, sliced
1 Large pinch of saffron
250g essential Waitrose Easy Cook Long Grain Rice
600ml hot chicken stock
100g frozen essential Waitrose Garden Peas, defrosted
1. Heat the oil in a large frying pan, halve the chicken fillets and fry for 4 minutes. Add the peppers and fry for 1 minute.
2. Stir in the saffron and rice then pour the stock over. Cover and simmer for 15-20 minutes, stirring occasionally until the liquid is absorbed and the rice is tender.
3. Stir in the peas and cook for 2 minutes. Check the chicken is cooked through, then season to taste.
Typical values per serving:
This recipe was first published in July 2012.