Quick Pan Cooked Chicken Paell

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Rice (risotto or short grain)		200g
Roast chicken		3 pieces
Olive oil		3 tbsp
Shallot		1
Peppers (red and green)		1/2 each
Mushrooms		5-6
Chicken stock cubes		2
Hot water		800ml
Paprika		1 tbsp
Turmeric		1 tbsp
Cayenne pepper		1 tsp
Nutmeg (optional)		1 tsp
Cumin powder (optional)		1 tsp
Pepper		as required
Mozzarella cheese (optional)		4 tbsp
Parsley (optional)		as required

Method

Prep

5min

Cook

20min

Handy to use up leftover roast chicken from a Christmas party.

Put the olive oil in a frying pan and fry the finely chopped shallot for 2-3 minutes. Add the unwashed rice and fry.

After 2 minutes, add half the chicken stock, paprika, turmeric, cumin powder, nutmeg and pepper and simmer on medium heat.

Place the shredded chicken, sliced mushrooms and peppers on top and simmer. Don't stir it.

When the liquid has disappeared, add the remaining stock and simmer further without stirring.

When the liquid has reduced and the rice is cooked, sprinkle over the grated mozzarella cheese and cover with a lid or foil. Steam for 5 minutes before serving.

You can sprinkle finely chopped parsley on top if you like - and present the whole frying pan at the table to serve.

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