Quick Pan Cooked Chicken Paella

Use leftover roast chicken to make this super quick and delicious recipe - you can use KFC too!

Recipe By: Rafael (https://cookbuzz.com/kitchen/411)
Serves 2 Prep: 5 min Cook: 20 min

Ingredients

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

1
Handy to use up leftover roast chicken from a Christmas party.
2
Put the olive oil in a frying pan and fry the finely chopped shallot for 2-3 minutes. Add the unwashed rice and fry.
3
After 2 minutes, add half the chicken stock, paprika, turmeric, cumin powder, nutmeg and pepper and simmer on medium heat.
4
Place the shredded chicken, sliced mushrooms and peppers on top and simmer. Don't stir it.
5
When the liquid has disappeared, add the remaining stock and simmer further without stirring.
6
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.
7
You can sprinkle finely chopped parsley on top if you like - and present the whole frying pan at the table to serve.

Tips & Note

Quick Pan Cooked Chicken Paella

Use leftover roast chicken to make this super quick and delicious recipe - you can use KFC too!

Recipe By: Rafael (https://cookbuzz.com/kitchen/411)

Serves 2

Prep: 5 min

Cook: 20 min

Ingredients

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

Quick Pan Cooked Chicken Paella

Recipe ID :2285 Posted on 04 JAN 2017

Serves 2

Prep 5min
Cook 20min
views 3,111
printed 1

saved 0

Use leftover roast chicken to make this super quick and delicious recipe - you can use KFC too!

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Ingredients

Print Ingredients Email Ingredients
200g
3 pieces
3 tbsp
1
1/2 each
5-6
2
800ml
1 tbsp
1 tbsp
1 tsp
1 tsp
1 tsp
as required
4 tbsp
as required

Method

Prep
5min
Cook
20min
1
Handy to use up leftover roast chicken from a Christmas party.
2
Put the olive oil in a frying pan and fry the finely chopped shallot for 2-3 minutes. Add the unwashed rice and fry.
3
After 2 minutes, add half the chicken stock, paprika, turmeric, cumin powder, nutmeg and pepper and simmer on medium heat.
4
Place the shredded chicken, sliced mushrooms and peppers on top and simmer. Don't stir it.
5
When the liquid has disappeared, add the remaining stock and simmer further without stirring.
6
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.
7
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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Use leftover roast chicken to make this super quick and delicious recipe - you can use KFC too!
Rice (risotto or short grain), Roast chicken, Olive oil, Shallot, Peppers (red and green), Mushrooms, Chicken stock cubes, Hot water, Paprika, Turmeric, Cayenne pepper, Nutmeg (optional), Cumin powder (optional), Pepper, Mozzarella cheese (optional), Parsley (optional)
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