• Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp olive oil
  • 400g Cooks’ Ingredients Soffritto Mix
  • 400g essential Waitrose British Chicken Breast Chunks
  • 300g Waitrose Bomba Paella Rice
  • 400g can chopped tomatoes
  • 600ml chicken stock
  • 1 pinch saffron strands
  • 200g frozen peas
  • 2 tbsp chopped fresh parsley
  • 1 lemon, cut into wedges, to serve

Method

  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 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,281kJ/ 539kcals

Fat

9g

Saturated Fat

1.8g

Carbohydrates

72g

Sugars

7.4g

Fibre

3.3g

Protein

42.6g

Salt

0.4g

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Overall rating (4/5)

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