Ingredients
- 1L (4 cups) salt-reduced chicken stock
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 6 chicken thigh cutlets
- 2 small red capsicums, seeded, cut into 2.5cm pieces
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 2 teaspoons smoked paprika
- 1 sprig fresh rosemary
- 440g (2 cups) arborio rice
- 200g green round beans, trimmed, halved diagonally
Method
Step 1
Combine the stock and saffron in a medium saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Reduce heat to low. Hold at a simmer.
Step 2
Heat 1 tablespoon of oil in a 38cm (top measurement) paella pan over medium-high heat. Cook chicken for 3-4 minutes each side or until browned. Transfer to a plate.
Step 3
Heat remaining oil in the pan. Cook capsicum, onion and garlic, stirring, for 5 minutes or until soft. Add tomato, paprika and rosemary and cook, stirring, for 10 minutes or until mixture thickens.
Step 4
Add rice to the tomato mixture. Stir well to combine. Arrange the chicken, skin-side up, over the rice mixture. Gently push the chicken down into the rice mixture.
Step 5
Reserve 125ml (1/2 cup) of stock. Add remaining stock to pan. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 20 minutes or until rice is tender and firm to the bite.
Step 6
Push beans into rice mixture. Ladle over reserved stock. Cook, without stirring, for a further 5 minutes. Remove from heat. Cover with a clean tea towel. Set aside for 5 minutes to rest.
Notes
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Nutrition
| Energy 3367kJ | Fat saturated 6.00g |
| Fat Total 25.00g | Carbohydrate sugars g |
| Carbohydrate Total 97.00g | Dietary Fibre - |
| Protein 44.00g | Cholesterol - |
| Sodium 810.20mg |
Source:
http://www.taste.com.au/recipes/28088/paella+valenciana
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