Name: Baked chicken paella
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 350 gram chicken breast, sliced; 1 chorizo, sliced; 1 capsicum, seeded, sliced; 1 red onion, sliced; 2 clove garlic, crushed; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 3 cup hot chicken stock; 1 1/2 cup medium-grain rice; 400 gram can diced tomatoes; 1/2 cup white wine; 1 cup frozen broad beans, thawed, peeled; chopped parsley, to serve; lemon cheeks, to serve

Baked chicken paella

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

1 tablespoon olive oil

350 gram chicken breast, sliced

1 chorizo, sliced

1 capsicum, seeded, sliced

1 red onion, sliced

2 clove garlic, crushed

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

3 cup hot chicken stock

1 1/2 cup medium-grain rice

400 gram can diced tomatoes

1/2 cup white wine

1 cup frozen broad beans, thawed, peeled

chopped parsley, to serve

lemon cheeks, to serve

Method

1.Preheat oven to moderate, 180°C.

2.In a large baking dish, heat oil on stovetop on high. Sauté chicken, chorizo, capsicum and onion for 4-5 minutes, until chicken is evenly browned and onion is tender. Stir in garlic, turmeric and cayenne. Cook for 1 minute more.

3.Mix in stock, rice, tomatoes and wine. Bring to boil. Bake, uncovered, for 10 minutes.

4.Stir in beans and cover pan with foil. Bake for a further 20-25 minutes, until rice is tender and liquid completely absorbed.

5.Set aside for 5-10 minutes before serving. Sprinkle paella with parsley and accompany with lemon cheeks.

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Ingredients

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