I have been making this chicken paella for years, it's a favourite out of one of my Food In A Minute cookbooks. Hubby and kids love it too and so did the rellies when they were over from Australia a few years ago. Had to send the recipe back with them.
Chicken Paella
Two of the greatest Spanish inventions of all time are paella and sherry – this recipe brings them together, which goes to show that good things can always get better!
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 2 Tegel Fresh double Chicken breast fillets
- 1 onion, peeled, finely diced
- 3 cloves cloves garlic, peeled and chopped
- 1 tsp each mild chilli, turmeric and cumin
- 1 1/2 cups long grain rice
- 400g can Wattie's Italian Style Tomatoes
- 1 cup water
- 100g sliced salami
- 1 cup Wattie's frozen Baby Peas
- 1/4 cup dry sherry
Method
1. Trim the skin from the Tegel Chicken breast fillets and cut the breasts into pieces.
2. Heat a dash of oil in a large frying pan, add the chicken pieces and brown quickly over a heat. Once browned, add the onion, garlic, spices and rice. Cook for 1 minute.
3. Stir in the Wattie’s Italian StyleTomatoes , water and salami and stir to even out all the ingredients. Cover and lower gentle simmer for 20 minutes.
4. Sprinkle over Wattie’s frozen Baby Peas , cover and stand for 5 minutes before fluffing up with a fork.
5. Pour over the sherry just before serving.
Serve with a medley of autumn vegetables.
